Ming Tai Fish soup
By VicentaLakin
MINGTAE FISH SOUP IS A SEAFOOD STEW WITH REPRESENTATION OF KOREAN STYLE. ALTHOUGH I AM NOT KOREAN, FROM AN EARLY AGE I LIVE IN THE KOREAN AUTONOMOUS REGION OF YANBIAN, EATING HABITS ARE SIMILAR TO KOREANS. EVER SINCE I MOVED TO WEIHAI, I'VE NEVER BEEN ABLE TO FIND THE SMELL OF MY HOME, SO I'VE SLOWLY HAD MY DIY. MINGTAE'S SOUP, AUTHENTIC, NEEDS TO BE ADDED TO A VERY SPECIAL SAUCE CALLED NOOKO, WHICH IS IN THE NORTHEAST IN THE AUTUMN AND IS ALL OVER THE WORLD. EVERY SPRING, LIKE OURS, WE'LL BE ON THE EDGE OF A PRIVATE HOME, SOWING SOME SEEDS OF WILD SUZI, WHICH WAS BROUGHT FROM THE NORTHEAST, AND THEN WE'LL HAVE A FULL HARVEST IN THE FALL, DRYING UP THE FIELD AND MAKING SOUP, WITH A SPECIAL TASTE, LIKE, HOME。
Recipe Recommendations
- medium spice
- stewed
- half an hour
- simple
Steps for Ming Tai Fish soup
1
Mingtae, one has more than a pound. Clean up the internals and cut big, spare。
2
Carrots, tofu, slices。
3
Prepare the ingredients, chili noodles, wild sucos, chili, onions。
4
Hot pots of cold oil. First, put on the processed Ming Tai fish and fry it。
5
And the soy sauce, the pepper noodles, pour it in, flip it。
6
Add a proper amount of open water and pour tofu and carrots。
7
And then put Nooko in the pot, and he'll be in the fire for 15 minutes。
8
Before you get out of the pot, pour in a proper amount of cuisine。
9
A decent Korean traditional fish soup would be fine. It's fresh and spicy. It's delicious. It tasted like home。Ming Tai Fish soup Make Tips
Mingtai fish, also known as large-mouth fish, belongs to the cod family. If not, you can use cod snow instead.