Blackfish soup
By VicentaLakin
Black fish has always been one of the fish I prefer to eat, but for other freshwater fish, it has a relatively small amount of sting, thick and fresh, rich and nutritious, with black fish for soup, and a good taste for soup. We all know that black fish meat contains proteins, fats, 18 amino acids, etc., as well as calcium, phosphorus, iron and multiple vitamins essential to the human body; it is seen as a precious supplement, often used for post-operative cuts, post-partum embroidery, and body weakness; and for us ordinary people, it is “comfort, clarification of kidney water, damp water, detoxification”。
Recipe Recommendations
- black fish art. 1
- yam 400 grams
- Jiang appropriate amount
- pepper appropriate amount
- shallots appropriate amount
- pepper appropriate amount
- salt appropriate amount
- lard appropriate amount
- oil appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Blackfish soup
1
(b) Scratch the pharmacies into roller blades and wash the black fish for leaching; and prepare other materials
2
(b) Scratch the pharmacies into roller blades and wash the black fish for leaching; and prepare other materials
3
(b) The appropriate amount of oil to be inserted into the pot and a spoonful of pork oil
4
Put in ginger chips, onions and peppers
5
And pick up all the spices
6
Put the black fish code on the tablet
7
It's not like I'm going to have to go to school
8
(b) When the tails are boiled into the proper amount of open water and into the ready mountain pharmacies
9
And put the fresh ginger chips and onions into it
10
When the fire breaks, it is covered and turned into a light fire for 30 minutes
11
When the fire breaks, it is covered and turned into a light fire for 30 minutes
12
(a) The salt and pepper sauce after the stew is finished
13
Fill the bowl。