Meat skin and perch soup
Ingredients: salt,wine,wolfberry,bass,water,pork skin
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Meat skin and perch soup
1
Put the meat skin into a cold water pot and cook until it changes color, pick it up, and pour out the water in the pot.
2
Cut the meat skin that flew through the water into small thin strips, add a suitable amount of cold water to the pan, and cook the meat skin.
3
Pick up the cooked meat skin, put it in a blender and break it, and keep the soup for cooking the meat skin for later use.
4
Pour the smashed meat skin into the soup where the meat skin is boiled, add appropriate amount of salt and a small teaspoon of wine and stir well.
5
Wash the perch and cut it three times on the back, both the front and back, for flavor.
6
Put the bass into the meat skin soup, sprinkle with wolfberry, bring to a boil over high heat, and then simmer for 20 minutes. Very fragrant and strong soup will be available.Meat skin and perch soup Make Tips
1. The skin of the meat needs to be broken. This kind of soup is very mellow. 2. When stewing fish, gently shake the soup with a shovel. Don't let the fish skin get stuck in the pan and break the fish skin. 3. You can add some seasoning you like. I like white soup, so I don't add soy sauce. 4. Wine is to remove fishy smell. You can use cooking wine, white wine, etc., depending on what flavor you like.