Sour soup

By VicentaLakin

Sour soup
The bottoms of the sour pot are better made of pickles, and good sour soup colours are clear, and the soup can no longer be used, proving that the fungus is mixed. Pickles must be boiled and cold soup must be made to soak vegetables, vegetables must be washed and dried, vegetables must be stained with unclean water, and the dishes used, such as a vegetable garden, must be purified, so that the pickles tastes so well and sour and sour and sour, but the soup does not become sour. The cooking of sour hot pots is not spicy, except for peppers instead of peppers, which are used during dry seasons in the north. Today I have made a simple sour fish-head pan, which I have chosen to make with very small meat, which can be made with a pot, or with extra soup, or vegetables, at my own pleasure. This is as follows:

Recipe Recommendations

  • Silver carp head 一只1200 grams
  • tender tofu 一块300 grams
  • Chinese cabbage 300 grams
  • pork belly slices 50 grams
  • coriander appropriate amount
  • chives appropriate amount
  • Pickled soup 600 grams
  • qingshui 2000 grams
  • refined salt appropriate amount
  • pepper appropriate amount
  • MSG 3 grams
  • onion 30 grams
  • ginger slices 20 grams
  • cooking oil 20 grams
  • Shaoxing wine 20 grams
  • pepper 20 grains
  • Pickled pepper grains 30 grams

Steps for Sour soup

  • Make Sour soup step 0
    1
    The head of the fish is to be removed from the lower jaw to clean out the skin of the fish and the blood clot, which is then washed repeatedly with water until there is no blood。
  • Make Sour soup step 1
    2
    The skin of the head of the fish is burned up with water。
  • Make Sour soup step 2
    3
    Scratch the black skin above, as shown in figures 2 and 3。
  • Make Sour soup step 3
    4
    Scratch the black skin above, as shown in figures 2 and 3。
  • Make Sour soup step 4
    5
    Fire in the frying pan with a little bit of oil and a little bit of meat。
  • Make Sour soup step 5
    6
    Then boil open water and pickles。
  • Make Sour soup step 6
    7
    When the soup boils, it pours into the right amount of wine。
  • Make Sour soup step 7
    8
    With salt, pepper powder and taste, pickles are too salty to be salted。
  • Make Sour soup step 8
    9
    In the hot pots, clean fish heads are placed on the bottom of a cabbage mat, and then cut tofu。
  • Make Sour soup step 9
    10
    Finally, the boiled soup is boiled and boiled with a middle fire for about 20 minutes。
  • Make Sour soup step 10
    11
    With a little fried pepper。
  • Make Sour soup step 11
    12
    And then you put the pepper platinum in it until it's fragrance。
  • Make Sour soup step 12
    13
    With onion grains in the hot pot, fried peppers and pepper oil can be used in the pot, and at the end, a few fragrances can be eaten, and soup can be eaten after soup, which tastes beautiful and thick with sour spics。

    • Sour soup Make Tips

    Features of Sour Soup Fish Head Hot Pot: Vibrant color, snow-white broth, delicious taste, slightly sour and spicy, simple to prepare, and rich in nutrition. Tips: 1. It is best to choose fish heads from live fish that have been freshly slaughtered. The fish heads for this sour soup hot pot do not need to be fried in oil; however, if making casserole fish head, they must be pan-fried first. 2. The soup base must be boiling hot when poured into the hot pot; this ensures the soup color is white. Do not add cold water during the process; add the full amount of soup needed at once. Otherwise, the effect will not be good, and it will reduce the freshness of the soup. 3. The amount of pickled vegetable soup used should be appropriate; if it is too sour, it will lose the fresh taste of the fish soup. Only 30% of the old soup is needed. You can also add some pickled radishes to the soup, which tastes good too. Big Wok's "Sour Soup Fish Head Hot Pot," which is perfect for warming up and stimulating the appetite in winter, is now ready. For your reference, friends

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