Chinese Food
A mouthful of delicious yellow spicy fish soup
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Huang spicy Ding is fried first and then stewed. It not only keeps the complete shape of the fish, but also locks the water content of the fish through the high-temperature fried fish skin, so that the fish will not become firewood in the process of stewing. Huang spicy Ding is fried first and then stewed in the soup. There is no fishy smell in this way. So I often use only onion, ginger, pepper and star anise in the soup. It doesn't need so many spices. The soup is delicious according to the sample. Then add coriander. The soup tastes delicious. It's most suitable for a bowl in cold autumn and winter. -
Cooking ingredients
Cooking Steps
Step1:Clean and control the dry water content of huanglaoding.
Step2:Put oil in the wok. Add the scallion, ginger slices and pepper and stir fry.
Step3:Fry the diced hot and yellow food in a frying pan. Fry for two or three minutes. Fry the diced hot and yellow food on both sides
Step4:Add two bowls of clear water to the fried yellow hot dice. It must be cold water. It's not boiled water. This is the key to delicious soup.
Step5:The fire will boil the water. Add cooking wine to remove the smell. Turn to medium heat and simmer for 10 minutes. Sprinkle with medlar. Turn off the heat. Add salt. Coriander.
Step6:Warm up fish soup. Would you like a bowl?
Cooking tips:1. Fry the fish before stewing. 2. Add cold water when adding water. There are skills in making delicious dishes.
