Carrot fish bone soup

How do small-population families eat big fish? Krabs shares some experience. There are so few people at home, and there's so little to eat, and there's so much to be done to buy a big fish. Four-and-a-half-pound fish are big fish for all three families, and sometimes they buy bigger fish, mainly because some freshwater fish are too small and not good. It's better to buy home. Unlike other meats, freshwater fish should not be frozen for long periods of time, and most buy home to eat as soon as they are fresh. Let's split the fish and make all kinds of dishes, let the store help clean it up, split it in two, split the fish head, make soup, make pepperfish head, if you want to cut a piece of meat. Of course, not all fish can make pepper chops, and soup or fish-head fans are delicious. If it's a grassfish or a black fish, you can cut down the tail of a fish and burn it red, the tail of a fish is softer, and then it's very good. Fish in two and half, if they are burned, they can be cut together with the spine, and if they are made, they need to be cut off. So we'll have to find a way to eat the fish bones, cook the sourfish or boil the fish directly with the fish, and make the soup with the fish that doesn't. There are a few points that require attention. Let's see. It's also a good way to make radish fish soup or some other fish head soup。

Recipe Recommendations

Fishbone appropriate amount
Jiang appropriate amount
cooking wine appropriate amount
salt appropriate amount
pepper appropriate amount
radish appropriate amount
edible oil appropriate amount

light
cook
an hour
simple

Steps for Carrot fish bone soup

Once the fish bones are washed, they're cut to pieces. No pickles, but clean。

A pan or a boiler preheat, a little oil, first with a ginger cut in thick, then with a cut fish bone, and then a little flaming scent. The first point is that the frying pan, which is better operated with a non-clubber pot, and the well-reserved iron pot, can be less oiled and can not be cooked with a frying pan; the other point is how much oil is used, which, according to Krabs' habits, does not require much oil. Of course, it is whiter with more soup, which is relatively thicker, because most of us do not need the extra grease as a result of fatty emulsion。

When the fish bones are boiled to a tiny yellow, two spoons of wine are poured into the pot, hot and hot, and when the wine comes to the pot, it's very quick to wave away, and as the wine volatilizes, it can take away some taste, and it's a way to get rid of it。

A well-fried fish bone is moved into a sandpot, heating water, where hot water makes it easier to emulse the fat of the fried fish, and the soup becomes white, and cold water is possible if it is not for the more time-consuming layer of hot water. The course of the stew, when the fire opens, the fishbone soup will also be white, while the small fire will be clear. The soup is made with a pot cover, which will be more beautiful, but a portion of the water will evaporate with it, taking care of the overall amount of water. It's best not to add water to the soup。

When you make soup, cut the carrots into silk. The radish is better with ivory radish, the spicy taste is lighter, the moisture is good and the soup is sweet。

When the soup's almost ready, it'll be five minutes. With salt and white pepper, the fragrance can come to the table. It takes as long as possible, 40 minutes at the very least, so that the soup is fresh。

Good fish soup while it's hot. It's so hot and cozy。