Cooking Steps

1. 

   Step1:The wild anchovies are more compact because of their greater activity and range in the water. Their own foraging makes them more nutritiou

2. 

   Step2:Open and wash with clear wate

3. 

   Step3:When we're ready, we can start frying fish - put a small amount of olive oil in the pot. It's ok if it's not over ginger slices. After the oil is hot, put a half teaspoon of salt in it to prevent oil splashing when frying fish. Then put the drained wild anchovies into the pot. Fry the fish in a small heat. Shake the iron pot gently from time to time to avoid the fish skin sticking to the pot. Fry both sides for about one minute.

4. 

   Step4:Pour in boiled water. Please remember that it's boiled water. Cold water can't make milk white soup. In addition, the water should be fully discharged at one time. There is no water in the middle. If you don't eat onions, you can put them in.

5. 

   Step5:Stew on fire. After five minutes, the soup will be milky white. Turn to medium heat and simmer slowly for ten minutes. Add salt according to your taste. Sprinkle with shallot. Turn off the fire and start the pot. The wild anchovies soup with milky white and strong fragrance will be finished. Those who don't eat shallot will remember to take out the shallot knot.

6. 

   Step6:A while ago, the so-called wild anchovy, which exposed the pigment, was really shocked. Because of the nutritional value of wild anchovies and the meat quality without spine