Ming Tai
By VicentaLakin
It's time to have a soup to make up。
Recipe Recommendations
- fish-flavored
- stewed
- ten minutes
- simple
Steps for Ming Tai
1
The Mingtae fish washes clean slices and is made of a little salt and ginger pickles for about half an hour. Eggs are for egg fluids, and both sides are for gold and yellow。
2
Scratch little pieces。
3
It's hot oil in the pot and it's fried with garlic。
4
And then pour into the water, which is better with soup, and then into the fish, and then the soup is slightly white。
5
When the fire opened, it was filled with white wine, salt, sugar。
6
A 15-minute kettle, with white pepper and vinegar on the way out. Of course not. That's fish soup from the original juice. After the vinegar, the soup is not milky, a little yellow。Ming Tai Make Tips
Most people who live on the beach mainly live on sea fish. River fish cannot be eaten if it is not spicy. I really feel that there are no more delicious fish than sea fish. Mingtai fish in Qingdao is also called Big Head Star. The fish has less fishy smell, less thorns and more meat. The fish is made of garlic cloves, a bit like cod, but the price is more close to the people. The price is bought in the morning market for 9 yuan a catty. I used to remember it was 6 yuan a catty. This fish is about 1 and a half catty. This fish is very delicious in braised, home-cooked, and stewed soup. South Korea eats a lot of white fish, but it doesn't like the cooking method very much. I don't like Korean food. Compared with the four major cuisines in China, it's a huge difference.