Scorch soup
By VicentaLakin
The fragrance of white fish soup, the nutrients, the cold winters, a bowl, warm
Recipe Recommendations
- crucian carp a
- radish appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- ginger appropriate amount
- boiling water appropriate amount
- onion appropriate amount
- fish-flavored
- stewed
- half an hour
- simple
Steps for Scorch soup
1
Prepare the food: a piece of guacamole, a few blades to clean, radish to skin, and ginger to rinse。
2
The hot pot pours into the right amount of peanut oil and puts in the ginger paste to make it smell。
3
I'll put the catfish in two golds。
4
Add a proper amount of water and turn the fire into a slow stew for about 15 minutes。
5
Cut the carrots into little pieces。
6
Cutting in the back。
7
After about 15 minutes of the fish stew, when the soup has become white, the carrots continue to be cooked。
8
The radish continues to be boiled for 15 minutes, with proper salt, a small amount of pepper powder, a small amount of chicken fine, and a few onions。
9
The fragrance of the white fish soup is perfect。
10
Producing maps (one pot end, easy to keep warm)。