Blackwood earfish
By VicentaLakin
I didn't know what I was up to during the spring festival, but only a few dishes, one of them. The fresh fish is made out of raw soup, even more beautiful。
Recipe Recommendations
- Big grouper a
- black fungus appropriate amount
- qingchong appropriate amount
- ginger slices appropriate amount
- Angelica a short
- cornflour a little
- liquor a little
- salt a little
- salty and fresh
- burn
- an hour
- simple
Steps for Blackwood earfish
1
Pack up the fish
2
Cut the fish head off
3
Cut the abdomen off the fish
4
Use a knife to remove two pieces of meat from the fish
5
Get the fish on the fish
6
The cleavage of the fish
7
Fish slashed in slices
8
Fishhead bones with salt and white wine for a while
9
Fish chips with salt and white wine for a while
10
Ginger slices, onions cut in two, tails cut in detail。
11
Blackwood's ablaze and clean
12
Fish chips and proper biomass
13
Combination
14
A kettle of ginger
15
Fall into the fish skull and fry it a little。
16
Add a proper amount of clean water, plus it's back。
17
Twenty minutes to the fish soup。
18
Get the head of the fish and the bones in the bowl。
19
It's cooked fish soup
20
Add appropriate black moor
21
Add onions
22
Add appropriate fish chips
23
With a little salt and white wine, it'll be a fire。Blackwood earfish Make Tips
A little foam appeared while cooking, but by the time it was done, the foam was gone. It's really strange. Take a look at the fish soup in my bowl; I didn't strain it specifically, it looked just like this when I ladled it from the pot. After uploading the photos to the computer, I noticed during the cooking process in the step-by-step pictures, there was some scum. But there was absolutely none in the bowl. Haha! The process photos aren't very clear; maybe there was a bit too much steam. I didn't notice at the time, so please bear with me!