Chinese Food
The method of catfish -- fat fish in milk soup
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The baby likes to drink clear soup. At the beginning, the common fish was worried about the fish's bone sticking to the throat when drinking soup. Since I learned about this fish, I know that he has only one single bone, no fine bone. Moreover, the meat is fresh and tender, and nutritious. So I began to try a variety of cooking methods. This milk soup fat fish is most satisfying to me - like milk is not milk. Nutrition is better than milk.
Cooking ingredients
Cooking Steps
Step1:Defrost the fat fish naturally. Wash the fish's saliva, cut the scallion and ginger slices. The fat fish used in this time is frozen and locked fresh product, and it is cut and packaged. Direct defrosting is availabl
Step2:When the pot is hot, put in the oil (lard and salad oil). When it is 70% hot, put in the ginger slices and stir fry
Step3:Stir fry the ginger slices and put in the fat fish until the fish turns whit
Step4:Pour 1000 grams of boiling water, add cooking wine. After boiling, remove foam debris
Step5:Pour in 200g of high soup and add in the rock sugar. Cook in high heat for 5 minutes, turn to medium heat and stew for 15 minutes. The color of the soup changes to milk white. (here is the high soup made with crucian carp
Step6:Seasoning with salt and chicken essenc
Step7:Sprinkle with Scallio
Cooking tips:1. Fish saliva cleaning can reduce the fishy smell 2. Boiling water can reduce the fishy smell 3. There are skills in using a small amount of ice sugar or sugar to make fresh dishes.
