Pork soup
By VicentaLakin
For the first time, I didn't think I'd actually get white, for my ignorance, and I thought it was only when I had this soup in the hotel that the chef put milk in the soup that was so white that now I know that the fish soup really survived like milk。
Recipe Recommendations
- wild crucian art. 6
- iron stick yam 2 pieces
- ginger appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
Steps for Pork soup
1
The six wild gills are torn open and washed, with special attention to scraping the black membrane in their stomachs
2
Make the fish with ginger chips and a little salt. It doesn't smell like fish soup
3
It's the only thing that makes it soft and rotten
4
Take the mountain medicine to the skin, cut the roller blades, soak it in the water, and prevent it from changing. It tickles on my hands. Some of my friends say it doesn't tickle when iron sticks go to the skin, but I try, it tickles
5
The oil in the pot is burning up to smoke
6
I'll make one of them a little bit
7
I'll take the medicine with the water and the ginger
8
The fire opened and turned for 10 minutes
9
IF YOU DON'T DRINK IT, YOU DON'T HAVE TOPork soup Make Tips
1. The crucian carp must be marinated before frying to remove the marinating taste
2. The oil in the pan must be boiled until it smokes, so that the fish will not stick to the pan
3. Carps must be made alive, not just dead ones. Later, my husband went to the market to buy fish and bought a few freshly dead ones. The taste was not as sweet and tender as live fish.
2. The oil in the pan must be boiled until it smokes, so that the fish will not stick to the pan
3. Carps must be made alive, not just dead ones. Later, my husband went to the market to buy fish and bought a few freshly dead ones. The taste was not as sweet and tender as live fish.