Blackfish soup
By VicentaLakin
A nice bowl of fish soup depends first on the color, and the white soup is the best. There are two main steps, the first being the treatment of fish before the soup is boiled with oil, so that the juice will be white, the second with a savorite, and the third with sufficient cooking, otherwise the soup will not be thick enough and the taste will be very poor。
Recipe Recommendations
- black fish two
- white vinegar 1 scoop
- pepper appropriate amount
- salt a little
- green onion appropriate amount
- coriander appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Blackfish soup
1
The black fish go first to the table, then to the gills and the internals, and wash them with fresh water, especially if the fish blood must be cleaned up, otherwise the fish soup produced is not white enough and the taste will be bad。
2
It's easier to make the taste of the fish boil。
3
This time, fish soup was made with casseroles, which were filled with a proper amount of fresh water, with clean fish in the casserole, and with fire。
4
After 7.8 minutes of fire, a spoon of white vinegar is added, so that the fish soup will be whiter and will not be stale。
5
It'll be thicker and better。
6
Onion flowers, fragrances, salt and pepper powder are prepared for drinking, and the soup is fresh and nutritious。Blackfish soup Make Tips
The fish soup, which is intended to be milky, can also fry the fish with oil before making fish soup, which would make the soup whiter. 2. Fish soup must be made available in sufficient time so that all the nutrients in the fish can reach the soup, which is delicious and nutritious。