fish soup end to end
By ArvelHand
Among the silver carp, the silver carp is the most delicious, especially when it is cooked with its fat big fish head. It is extremely delicious. Today, use the fish head and tail of the silver carp to make fish soup. I believe that this A pot of thick white milk soup brings an incomparable taste impact to your taste buds.
Recipe Recommendations
- wolfberry a dozen
- onion 3-4 section
- ginger slices 4-5 large
- salt 2 teaspoons
- chicken essence a little
- pepper appropriate amount
- cooking wine 2 tablespoons
- salty and fresh
- cook
- half an hour
- ordinary
Steps for fish soup end to end
1
Handle the fish head and tail of the silver carp and place them in a plate for later use.
2
Wash the wolfberry with clean water, remove it, and set aside.
3
Heat the iron pan, add two spoonfuls of peanut oil, fry the fish head until slightly yellow on both sides, remove and set aside.
4
Add the fish tail and fry until both sides are slightly yellow. Set aside.
5
Pour the fried fish head and fish tail into the pan again. When there is some smoke in the pan, add two spoonfuls of cooking wine to remove the fishy smell.
6
Add the green onion and ginger slices.
7
Pour appropriate amount of boiling water, preferably above the surface of the fish head, and bring to a boil over high heat.
8
Skim off the foam on the surface with a frying spoon.
9
Put more than a dozen wolfberry grains in, cover the pan, turn to medium to medium heat, and simmer for 30 minutes.
10
When the soup becomes milky white and thick, add 2 teaspoons of salt.
11
Sprinkle with a little chicken essence and season.
12
Before serving, sprinkle with appropriate amount of pepper to taste and serve.fish soup end to end Make Tips
Friends who don't like pepper can also sprinkle with appropriate amount of coriander.