Chinese Food
Fish soup with appetizer
(185928 views)
Cooking ingredients
Cooking Steps
Step1:After the fungus and mushroom are soaked in warm water, cut into thin silk; cut the eyefish into thin filament or flower cutter into small pieces; cut all the water bamboo and carrot dried into thin silk. Break up the eggs for us
Step2:Put the oil in the pot and heat it up, then stir fry the carrot, water bamboo, mushroom, black fungus into the pot, stir fry it soft and fragrant, then add the dried bean and some water to boil it
Step3:Boil the water in another small pot. Put the eyefish in it and heat it for 810 seconds. Quickly remove it for standby (if it is cut into eyefish shreds, put it in the boiling water and immediately turn off the fire to remove it)
Step4:Mix 1 bowl of raw meal water. Pour it into the boiling soup slowly. Push the bottom of the soup with the spoon until it reaches the proper viscosity
Step5:Boil it again, pour in the egg liquid and bring to a boil. Mix in a little soy sauce or delicious juice to color. Salt. Chicken essence
Step6:Before leaving the pot, put in the eyefish and push it evenly
Step7:Add some vinegar at last. Sprinkle with scallion. Pour in sesame oil and pepper.
Cooking tips:1. Cut all the ingredients used in this eyefish soup into shreds. Try to cut it as thin as possible. The taste and appearance will be good; 2. Mix the raw meal with water and mix well. When thickening, keep the pot boiling. Pour it in a little bit. One side down and push it evenly until the appropriate viscosity stops; 3. Put the vinegar before you leave the pot. Putting the vinegar too early will heat and evaporate to reduce the sour taste; there are skills for making delicious dishes.
