Squidfish radish soup

1

(b) Clean up fish herbs and groceries, especially black membranes, which must be cleaned up, otherwise the soup is very heavy

2

They are then applied evenly on both sides of the body of the fish, with proper salt on them, evenly massaged and salted for about 10 minutes

3

Then you take a clean bowl, you dry the bottom of the bowl with kitchen paper, and you dry the surface (including head and tail) with kitchen paper, and you have to dry it! This is the key to keeping the skin open

4

Prepare the ingredients, first graze the carrots into thin silk。

5

Then you cut the ginger into silk, and the red pepper into little bits, and the garlic can be crushed if you like a little garlic, and the cobbler likes a little purple sour in fish soup, so the cods cut a little sour

6

(b) When a boiler is burned to the point where the smoke pours into the proper amount of cooking oil, it is not too much to do with the usual cooking; when the oil is heated again, the fire is turned into a small fire; when the fish tail is brought down to the edge of the pot, the small fire is slowly cooked

7

A golden one, a hard one, a hard one, and a flipped face, and the same position of the head and tail of the fish would have to be fryed to two。

8

When the fish is cooked, put gingers and peppers on both sides of the fish, without the smell of fragrance

9

In a bowl of hot or open water, the amount of water is determined by the size of the fish, which is the best body. The fire boils until it boils and then turns into a middle fire, covered in a boiler。

10

After about 10 minutes of cooking, the radish is evenly placed, and the boiler covers continue for about 5 minutes

11

A spoon of salt, a spoonful of chicken powder, half a spoon of sugar, with a slightly flat mix of one to two minutes

12

The soup is done。

Step 2 is critical to keep the surface dry! When you fry fish with a small fire, you must be patient so that the heat is evenly fertilized, so that the fish soup is not smug and delicious. If the fire is used, the fish can easily be fryed, while the pot can easily be glued, making the fish soup so different and the taste so full;3 and the frying skin is also so closely related to the freshness of the food; the fresher the fish, the more the fish is fresh, the more the fish is made up, the more good the fish is made, so it is recommended that, when you fry the fish, you choose as much fresh fish as possible, rather than frozen fish;4 and others say that the fish soup must be cooled and that the protein condensed under the water cannot be released. Can't you make white soup? But there are differences between people's ways and their tastes. There's nothing wrong with them. You can try to separate them. You can make them taste better