Chinese Food
Heartwarming black fillet soup
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My roommate's stomach cancer mother likes this dish, but I want to make it for her today. She has been pampered since she was a child. She never enters the kitchen. Since her mother was ill, she has taken care of everything. Now she can make everything. Pigeon soup, black fish soup, turtle soup, etc. One day she asked me do you know how to kill a turtle? I said I won't. She said I can now. I have a hot eye. You can overcome any difficulty for the person you love.
Cooking ingredients
Cooking Steps
Step1:Clean the bought black fish. Use salt to wash the mucus off. (please ask the boss to help you kick the fish bones. It's really hard to pick the fish.
Step2:Before you pick the fish, you can use kitchen paper to clean the mucus and water on the fish. First of all, cut a knife on both sides of the head and tail of the fish. Do not cut until you reach the bone. Then fix the head with one hand. Cut a hole on the back of the fish and stick it to the bone. It's like this on both sides. It's like two big pieces in the picture. Then chop the whole bone into small pieces. Chop the fish head into two parts. Install separately.
Step3:Fish fillet is sealed with plastic wrap and put in refrigerator for one hou
Step4:Take the non stick pot. Put the oil. When the oil is hot, put the ginger. You can put more. Go to the fishy smell. The girls eat it very well.
Step5:Make up the fragrance to let the fish go.
Step6:I'm a fried fish. When it's white, turn it over.
Step7:Fry it like this. It's a bit burnt yellow. It's fragrant now. Sprinkle some salt. Taste.
Step8:Take the casserole. Put in enough cold water (you can put more water in the casserole. You don't need to add water later. The water will boil less and less). Put in the fish bones. Put in a small spoon of lard. I usually stew for 1 hour. It's said that half an hour is OK. You can get the foam off.
Step9:This is the ginger I put in again. It's necessary to cook fish and ginger. The soup is not white. It depends on whether you fry it well.
Step10:I forgot to take this picture. I see you forgive me. The soup is milky white when it comes to an hour. We start to slice the fish. It's a double flying slice. First remove the skin of the fish. Use a knife to separate the fish from the skin. Then hold the skin with one hand. Hold the knife against the skin and remove it all the way. Check if there is any fish bone in the fish, and then remove it. Now there are only two pieces of white fish left. Cut an oblique knife about 3mm thick. Do not cut the first knife to the end. Just cut the second knife to the end and unfold the oval double flying fish fillet as shown in the figure. Because my fish is smaller. If the fish is big, slice it obliquely. If you want the fish fillet to be big and beautiful, you'd better double fly i
Step11:Take out the fish bones with a leaky spoon and leave the fish soup. Boil the fish soup until it boils. Wrap the pieces of good fish with dry starch. Then put them into the pot. One piece at a time.
Step12:When the fish in the pot is cooked, season it with salt chicken essence. Out of the pot. n
Cooking tips:Remember to use a non stick pot. Remember to wrap the fish slices with starch. Remember to boil the water when you put the fish slices. You have skills in cooking.
