Fish fins, poach soup
By VicentaLakin
Fish finheads, known for their curding and fin-forming, are richly nourished, they have thermal aroma, they have the effect of creaming, and they also have the claws, mushroom soup, and they taste nice。
- salty and fresh
- stewed
- half an hour
- simple
Steps for Fish fins, poach soup
1
The fins are washed clean, and this is about a quarter of it。
2
Fish fins cut small pieces。
3
The mushrooms bubble with warm water, cut the little pieces。
4
The claws are clean。
5
Put all the materials in the pressure pot and add appropriate water, usually by a few people, and then put a few bowls of water and press the soup button。
6
In 25 minutes, the soup will be cooked, salted, sprouts, and drink。