Chinese Food
Fish fillet soup with mushroom and cabbage
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Fish slices can be used for heavy dishes such as sauerkraut fish and boiled fish. They can also be used for light dishes. The common fried fish dishes pay attention to oil consumption, oil temperature and heat. They have higher requirements for the cooking skills of the spoon master. The general family cooking has certain difficulties. Fresh mushroom and vegetable heart fish fillet soup uses the temperature of the soup to keep the shape of the fish fillet in good condition. It is light, pleasant and delicious with various mushroom and vegetable heart.
Cooking ingredients
Cooking Steps
Step1:Wash the middle section of grass carp, bone the fish, chop the fish into section
Step2:Wash the cabbage, tomato and all kinds of mushroom
Step3:Make fish slices into fish slices. Add ginger, scallion, white pepper, salt and cornflour, mix them into a paste, marinate them to taste and use; blanch all kinds of side dishes in boiling water and fish them; slice tomatoes for use
Step4:Heat the wok over the fire and pour 2 tbsp oil into it. Stir fry the peppers. Remove the peppers and discard. Fry the fish bones until both sides are slightly yellow
Step5:Cook in cooking wine to get rid of fishiness
Step6:Add 2 bowls of water and beat the ginger and onion to boil
Step7:Simmer slowly until the soup is white and creamy. Separate the bones and meat of the fish
Step8:Take out the fish bones and discard them; leave the white soup in the pot and keep the fire rolling
Step9:Put the blanched mushroom into the soup. Quickly put the fish slices into the soup one by one. Until the fish slices turn white. Season with salt. Put the tomato slices into the soup when you start.
Cooking tips:When you put the fish fillet into the pot, make sure to keep the soup boiling. In this way, the paste on the surface of the fish fillet will condense quickly and keep a good shape. There are skills in making delicious dishes.
