Spring bamboo shoots and black fish soup
By VicentaLakin
Recipe Recommendations
- black fish 400 grams
- spring bamboo shoots 250 grams
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Spring bamboo shoots and black fish soup
1
Remove the scales, belly, gills, and wash the black fish. Remove the shell of the spring bamboo shoots and wash them.
2
Cut the black fish into thick slices and slice the spring bamboo shoots.
3
The oil in the pan is hot, put down the spring bamboo shoots and stir-fry them.
4
Heat the oil in the pan, put down the fish slices and stir-fry until they turn color.
5
Put in proper water
6
Add spring bamboo shoots. Add ginger slices and cooking wine, bring to a boil over high heat, over medium and high heat for 15 minutes.
7
Add salt and pepper and cook for 1 minute
8
Add chopped green onion, minced garlic, and chicken essence.Spring bamboo shoots and black fish soup Make Tips
1. Fish soup needs to be cooked over high heat, so that the fish soup will be thick and white.
2. Add enough water at once.
2. Add enough water at once.