The mackerel blackfish soup
By VicentaLakin
Black fish are the strongest of the aquatic species. Very strong! It usually likes to live on a moist or obscurous bottom, and when small fish, shrimp, etc. come close, it causes raids to swallow these little animals, and a zero to five-kilogram black fish swallows a two-thirsty-thirsty grassfish or carp. Black fish are highly viable and rank first among freshwater fish. So in many places, people are used to making soup from black fish for the infirm who have had surgery. Another black fish soup was made today, so as to avoid one-size-fits-all fish soup, with several black moly ears and two raw dishes。
Recipe Recommendations
- black fish 450 grams
- lettuce stalks 100 grams
- black fungus 5 pink
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for The mackerel blackfish soup
1
Prepare the food
2
Kill the black fish, head off, go to the tummy, cut the thick, black-muted ear clean, and clean the cutter.
3
It's hot in the pan, it's ginger chips, fish chops.
4
When the fish is turned, with proper water, with wine
5
It's hot. It's hot for 30 minutes
6
And when the fish soup is white and thickened, and black wood is added
7
Let's make a five-minute boiler.
8
Salted, peppered for a minute
9
Just some onion flowers.The mackerel blackfish soup Make Tips
1. Add enough water for the fish soup all at once.
2. Cook the fish soup over medium heat.
3. Use as few seasonings as possible.