I'm half a seaside person and often eats seafood. I especially like to drink fish soup. The mixed fish soup made by seaside food stalls, or the fish soup made by Nimeng Fish, Shi Jiugong, and Tiaotiao Fish, is really incomparable and delicious. Fish soup is the simplest soup. Every time after ordering, the fish soup will be served after the white-cut chicken and other cooked vegetables. Therefore, the method of making fish soup is also the simplest and shortest time consuming. After reading many ways to make fish soup online, I still like the seaside method, which is 100% successful.
See the diary I posted for how to fry the fish-braised big-eye fish.
fish soup
By EstherKihn
Recipe Recommendations
- walleye appropriate amount
- Jiang appropriate amount
- water appropriate amount
- peanut oil appropriate amount
- mature vinegar 3 drops
- cooking wine 5 drops
Steps for fish soup
1
One big-eye fish, wash and dry, without peeling and scales.
2
Frozen bean households! Two slices of ginger.
3
Sit on both pots at the same time! Fire together. The frying pan is used to fry fish. The milk pot is used to boil water.
4
Pour the ginger slices into the milk pot and boil them.
5
Put the fish into the frying pan and fry it. For the frying method, see the diary I posted before-braised big-eye fish.
6
Fry it on both sides like this.
7
At this time, the water in the milk pot was also boiling. If the fish is not cooked yet, turn down the heat to a minimum. Don't turn it off completely, so the water will get cold. Water is the key to fish soup.
8
After the fish is fried. Keep the heat in the milk pot on medium heat, put the fish into the boiling water in the milk pot and cook. Drop the vinegar in.
9
The soup will quickly turn milky white. Simmer for five minutes, add tofu, simmer for another 3 to 5 minutes, and you can serve. Sprinkle with chopped green onion. Add salt before drinking.fish soup Make Tips
After frying the fish, you must put it in boiling water to make soup, not cold water, otherwise it will be difficult to make white soup. Add mature vinegar to better decompose protein, so don't put too much.