Chinese Food
Miso blue and white fish
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Blue and white fish is also known as oily carcass fish and green occupied fish. It is distributed in the western part of the North Pacific Ocean, China, North Korea, Japan and the Far East of Russia. The fish is solid. Each hectare contains 21.4g protein and 7.4g fat. Its liver can be extracted from cod liver oil. There are few thorns and they are not expensive in our town. Today we are going to make a miso blue and white fish. It's a dish in many daily stores.
Cooking ingredients
Cooking Steps
Step1:Wash the blue and white fish. Remove the head and tail.
Step2:Start with the back. The fish is divided into two piece
Step3:Cut scallion and ginger into shreds. Put them into fish. Add cooking wine. Cover with plastic film. Refrigerate in refrigerator. Marinate fish for half an hour.
Step4:Half an hour later, take out the fish and put it in the spoon.
Step5:Boil a pot of wate
Step6:Slowly put the fish and the spoon into the boiling water. Cook until the fish are white. Set aside on a plate.
Step7:Take another pot. Put in the wooden fish flower and the kunbu and boil them, then turn off the fire.
Step8:Ten minutes later. Filter the soup.
Step9:Add miso sauce to the fish soup.
Step10:Turn to medium low heat after boiling.
Step11:Put in the fish and sugar to collect the juice.
Cooking tips:1. The purpose of cooking fish with a leaky spoon is to avoid breaking the skin when using a spoon. 2. When cooking fish with miso, use medium or small fire. On the one hand, it is necessary to prevent the fish from being burnt easily. On the other hand, it is necessary to prevent the fish from being burnt. 3. Fish must be fresh. 4. In fact, there are many kinds of miso. Let's teach you how to divide miso into red miso and white miso. Red miso is usually spicy miso. It tastes salty. It's suitable for soup. White miso is usually sweet mouthed miso. It's light and sweet. It's suitable for making noodles. There are skills in making delicious dishes.
