Milky, thick fish soup
By VicentaLakin
The practice of fish soup is not new to all, and it is widely known that it will be more fragrance and white if the fish have to fry first. Well, there's another way to make fish soup more beautiful, white, and more nutritious, don't you know? I want you to tell me how we do this. In fact, it's nothing special, except that we keep the most nutritious thing on fish, which is -- fish ceilings! It's a shame that people usually lose their fish when they cook. Fish scavengers are bone-generated gelatines of fish-real cortex, known as fish scab hard proteins, which contain abundant proteins, fats and multiple vitamins, as well as iron, zinc, calcium and many human-essential trace elements, as well as glues, which contain large amounts of glacial proteins that make skin strong and resilient. Fish soup fills calcium, beauty, and strong body to prevent aging。
Recipe Recommendations
- Wild little carp appropriate amount
- onion ginger appropriate amount
- salt appropriate amount
- cilantro appropriate amount
- minced garlic appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Milky, thick fish soup
1
One, wild minnows remove their internal organs and gills and wash them clean。
2
Two, add a little oil to the frying pan, and fry the fish on both sides to a little yellow
3
Three, the well-made fish will be put in the soup pan, with a proper amount of pure water, ginger onions, boiled fire, and then a little bit of fire。
4
Four, you can eat when the soup is thick. (At least twice, i.e. when you're done with water and fish soup is still white)
5
Put the fragrance and garlic in the bowls and bring them to the proper amount of salt, and the hot and hot fish soup pour into the bowls with no scent, and you will regret it。
6
The milky, rich and well-nourished cuisine soup..