Chinese Food
Fish soup
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The little goldthread in the sea fish has less fat, higher protein and calcium. It's very suitable for drinking in soup. If it's dry fried or braised in brown sauce, it's a bit more troublesome to eat. There are many small fish spines. Food often buy it home to make soup. The boiled soup is stirred evenly, and the dregs are filtered out and poured out. The rich soup can be eaten by the elderly and children at ease. Don't worry about the fish bone sticking to the throat. It's relatively safe to eat. -
Cooking ingredients
Cooking Steps
Step1:Remove scales, gills, viscera, fat and black film from the belly of the fish. Wash and drain. Mix in 1 spoon of salt to spread the fish. Marinate for about 15 minute
Step2:Heat the pan. Add some oil. Shake the water off the fish again. Put it in the pan and fry slowly over medium heat
Step3:Wash and chop celery, ginger, shallot and coriander
Step4:Pan fry the anchovies until they are brown on both side
Step5:Put 5 bowls of clear water in the soup pot. Add the ginger powder and boil
Step6:Put the fried fish in the soup pot. Cover the pot and cook for about 30 minutes
Step7:Cook until the soup is full-bodied and white. Add pepper
Step8:Mix in salt and chicken powder
Step9:Sprinkle chopped celery, chopped green onion and chopped coriander. Mix well. Pour out and filter out the dregs. Drink
Step10:Finished product drawin
Cooking tips:Food tips - after the fish is cleaned, marinate it with salt for a while. It won't stick to the pot when frying. The boiled water is more sweet and full-bodied. Celery and coriander are good for deodorizing and increasing flavor. In fact, you can add a little pig liver or fried eggs to the soup. You can enhance the nutrition and the sense of hierarchy in the soup ~ you have skills in making delicious dishes.
