Chinese Food
Black fish soup with yam
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A website held a cookbook solicitation activity, that is, soliciting works according to the provided dishes. All of a sudden, I was attracted by the dish of yam black fish soup. Because black fish has always been one of my favorite fish. Compared with other freshwater fish, it has fewer fish bones, thick meat, tender white and delicious. It is nutritious. Stewed with black fish, it is delicious. As we all know, black fish meat contains protein, fat, 18 kinds of amino acids, etc. it also contains necessary calcium, phosphorus, iron and many kinds of vitamins for human body. It is regarded as a precious tonic. It is often used for postoperative wound convergence, postpartum lactation, weak body and blood supply. For ordinary people, nourishing heart and Yin, clarifying kidney water, water infiltration, detoxification and heat removal make us like it. Recently, due to the sudden temperature rise, the body seems to be a little uncomfortable. A small bag is made up of the nose. Therefore, the yam, which is a natural tonic for the lungs and moistening the dryness, is added to the black fish soup. Don't look down on it. It also has the function of beauty. It can nourish the skin
Cooking ingredients
Cooking Steps
Step1:Peel the yam and cut it into hobs. Wash the black fish and drain. Prepare other material
Step2:Put a proper amount of oil in the pot. Add another spoonful of lard
Step3:Stir fry ginger, scallion and pepper
Step4:And scoop up all the spices
Step5:Stack up the black fish slices and fry them
Step6:Fry one side and then turn it over with chopsticks
Step7:Pan fry on the opposite side and pour in some boiling water
Step8:Go down to the prepared yam block
Step9:Put the fresh ginger slices and scallions into it again
Step10:When the big fire is over, cover it and turn it into a small fire for 30 minutes
Step11:Add some salt and pepper to taste after stewing
Step12:In a bow
Cooking tips:1. Remove the skin of yam and cut it into pieces and put it into cold water to prevent oxidation and blackening; if it's put for a long time, add some white vinegar to the water; drain the black fish after washing, so as to prevent the fish from scraping in the pot; 2. Fry the pepper, ginger and scallion before frying the fish to make the fragrance. The oil of the fried fish should be mixed with salad oil and lard (it must be put to taste); 3. In order to avoid the pepper from affecting the finished product of the soup, first Scoop out all these seasonings; 4. Lay the fish on the bottom of the pot. Fry both sides of the fish. Don't turn it too early or too much, so as not to crush the fish; 5. Add boiling water after frying, and then add the newly fried ginger slices and scallions; of course, you can cut new ones and put them in; 6. Boil over high heat, turn to low heat, stew for 30 to 40 minutes, and finally add salt and pepper to taste. There are skills in making delicious dishes.
