Chinese Food
Saladin
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My little brothers do it once a week to supplement their nutrition.
Cooking ingredients
Cooking Steps
Step1:Marinate the fish with ginger, garlic, cooking wine for about 10 minute
Step2:Ginger, pickled garlic, chopped garli
Step3:Heat the oil. Turn the heat down. Put in the Saladin. Fry until both sides are a little bit burnt. You can put some garlic sprouts. Remove the smell. But discard them later. Affect the taste
Step4:Put the fried fish in a bowl. Then heat the oil. Add ginger, garlic, mushrooms, fry for a while. Put the fish in. Add water
Step5:The water turns white. Add tomatoes. Add salt
Step6:Then cook for another 5 minutes. It's OK. Sprinkle some garlic on it. It's OK
Cooking tips:1. It seems that the fish soup can be milky white. The key is to fry it. And the cooking time should be enough. I think milky white is the contribution of fish skin. When I was a child, I used fish jelly to make jelly. The fish jelly is white. And the fish skin does contain a lot of fish glue. The milky white soup is the function of fish glue. I guess the fish skin is easier to dissolve after frying. Therefore, if the fish is not fried, the soup will not be white; if the fish is small fried, the time for the fish glue to dissolve needs to be long; if the fish is fried with fire, the fish glue is easy to dissolve. If the fish glue is slightly boiled, it will be white. 2. Tomatoes can be added or not. My brother likes to eat and cook better.
