Red fish in milk soup
By AracelyWelch
Early winter has just arrived, and the market is full of plump and brightly colored red-headed fish, which seems to signal that our lives are booming. The short-fin redfish is commonly known as red-headed fish and red lady. The name redfish is very interesting. I don't know how it is related to the little maid Hongniang in the Western Chamber. We are commonly known here as the Red Embroidery Shoe Fish. The redfish is red all over, and its pectoral fins are a bit like butterfly wings. The pattern is very beautiful. Red-headed fish is colorful and can give people a sense of beauty; it contains high protein but low fat, and its meat is tender and has few thorns. It will not be boring to eat stewed, steamed, or braised.
Recipe Recommendations
- Redfish art. 5
- garlic appropriate amount
- ginger slices appropriate amount
- ginger appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Red fish in milk soup
1
5 redfish.
2
Remove the scales, gills and internal organs of the redfish, clean and drain the water. Start the oil pan and when the oil temperature rises to 70% hot, add the fish sections.
3
Fry until the fish skin is slightly yellow, and the ginger slices and garlic are slightly fried until fragrant.
4
Add enough boiling water, add cooking wine to boil over high heat, and then turn to low heat to simmer for 30 minutes until the soup in the pan turns milky white.
5
Add salt, pepper powder (more to taste), and monosodium glutamate to season and serve.