Chinese Food
Black (black) fillet soup
(161013 views)
Black fish is also called black fish. It's a very high quality freshwater fish. Black carp has high nutritional value, rich protein content, and also has very good medicinal value. It has the function of detumescence, diuresis, removing blood stasis and generating new energy. People in southern Sichuan like to eat black fish first after operation. It can invigorate blood circulation and generate muscle. It is also very good after birth. It has the effect of milking. The black fish protein is high quality, superior to chicken and beef. The characteristics of less bone and more meat are also very suitable for small children to eat. My baby has to eat black fish once a week since the beginning of adding meat complementary food. The fish slices are smooth without bones. The fish soup is white and fragrant, which is very popular with the little guy. The black carp has high protein content, low heat, the effect of reducing swelling and benefiting water. It is very suitable for people who love beauty and lose weight.
Cooking ingredients
Cooking Steps
Step1:It's best to choose the cuttlefish with the weight of more than three Jin and less than four Jin. The head of the cuttlefish with the weight of less than two Jin accounts for a large proportion. It doesn't produce much meat. The cuttlefish with the weight of three Jin and less than four Jin produces much meat. The meat quality is also more compact. Better in the wild. Remove scales and gills, remove internal organs and clean them. Use the razor to stick the knife under the back fin of the fish. Take out the fish bone and get two large pieces of fish meat.
Step2:Place the fish as shown in the figure. The position of the fins at the red circle. Cut along the red line. Do not cut off the skin. (now you can touch the fish on both sides. The left side is completely unarmed. The middle of the right side can touch two rows of fish bones. If it's for children to eat, you can separate the two parts of fish. Do it separately. If you don't have children, please ignore the next step. If you want to be completely unarmed, you can touch the right part of the fishbone with your hand. Remove the fishbone, and you will get a completely unarmed fillet.) Remove the skin of the fish with a slanting knife to get the peeled fish.
Step3:The fish is sliced with a slanting blade. The thinner the better.
Step4:Chop the fish bones, fish heads and skin for later use. Separate the fish pieces. All the above three steps can be done by the master who sells fish in the market. You must find a piece of fish with good craftsmanship. The meat of the black fish is compact and rough. You need a piece of thin slice to get a good taste. The fish is thick. The whole dish is ruined.
Step5:Two small pieces of ginger. One piece is used to break soup. One piece is finely cut. Very fine. The finer the better.
Step6:Heat the oil in a hot pot. Add the fish head, fish bone and fish skin to fry. Fry until there is no red blood color at all. Add boiling water when the frying fragrance is slightly burnt yellow.
Step7:Add boiling water and cook in high heat for about 10 minutes. Turn to medium low heat and cook for half an hour. Add enough boiled water at a time. It will consume a lot of water in the boiling process.
Step8:The process of making soup. Let's deal with the fillets. Add ginger powder and salt to fish fillet. (the amount of salt is a little larger. After cooking, the fish slices still taste of salt. There is no need to add salt to the soup.) Use your hands to grasp. Catch the fish and make it sticky. Add about 50g of clear water to continue to grasp. Catch the fish again and make it sticky. Add 50g of clear water to continue to grasp. Catch the water and be absorbed by the fish. After the fish is sticky, put in one egg white (or the whole egg. Only the fish is slightly yellow and not white). Continue to grasp. Then add water starch (25g of sweet potato starch and 50g of clear water to mix) to continue Grasp well. The key to this step i
Step9:
Step10:
Step11:
Step12:
Step13:
Cooking tips:As soon as the details are removed, try to stick to the bone and cut as much meat as possible. After all, the basic bone part will be discarded after the scalding. Fish fillet should be as thin as possible. The thinner the better. Three time to catch fish fillet must be enough. Four pieces of fish, one piece for each piece. Minimum fire under the fish. After the fire is over, open the medium fire. There are skills in making delicious dishes.
