Multi flavor fish soup(duo wei yu tang )

Method of multi flavor fish soup:

Raw materials for making multi flavor fish soup:

Sea fish (Cyprinus carpio, COD, eel, COD) 2000 grams, onion 2, garlic 8 petals, leek 1, tomato 3, Yinxiang 5 grams, parsley 1 root, Xiangye 1, fengluncai 1, dry pepper 1, bread 1, cooked potato 1, red sauce, saffron, salad oil, salt, pepper each amount.

The processing steps of multi flavor fish soup are as follows:

1. Scal, open, peel, bone and cut into pieces the four kinds of fish. Chop the onion, garlic and leeks together. Heat the oil pan, pour in chopped scallions, garlic and leeks, and stir fry until fragrant.

2. Put the fish pieces into the pot, deep fry them into yellow on both sides, and drain the frying oil. Add water, stir fry onion, garlic and leek, then add tomato, Yinxiang, parsley, fengluncai, Xiangye and saffron, add salt and pepper, then pour in fish head, fish bone, cover, and cook over high heat for 30 minutes.

3. Make a red sauce: 3 cloves of garlic and seeded pepper are poured into a mortar, then saffron and a little salt are added to form a paste; cooked potatoes are peeled and crushed, then put into a mortar, add oil and grind to form a paste.

4. After the soup is cooked, take out the sauerkraut and geranium leaves, and cook in a pot

Characteristics of multi flavor fish soup:

The fish is delicious, rich in taste and moderate in acidity and spicy.

Multi flavor fish soup

Sea fish (Cyprinus carpio, COD, eel, COD) 2000g, onion 2, garlic 8, leek 1, tomato 3, Yinxiang 5g, parsley 1, Xiangye 1, fengluncai 1, dry pepper 1, bread 1, cooked potato 1. Appropriate amount of red sauce, saffron, salad oil, salt and pepper.

essential information

Country: France

Cuisine: French cuisine fish

Flavor characteristics: delicious fish, rich taste, moderate hot and sour.

Food practice

1. The four kinds of fish, i.e. Cyprinus carpio, codfish, eel and COD, were scaled, ripped, skinned and boned. Chop the onion, garlic and leeks together. Heat the oil pan, pour in chopped scallions, garlic and leeks, and stir fry until fragrant

2. Put the fish pieces into the pot, deep fry them into yellow on both sides, and drain the frying oil. Add water, stir fry onion, garlic and leek, then add tomato, Yinxiang, parsley, fengluncai, Xiangye and saffron, add salt and pepper, then pour in fish head, fish bone and cover, and cook over high heat for 30 minutes.

3. Make a red sauce: 3 cloves of garlic and seeded pepper are poured into a mortar, then saffron and a little salt are added to form a paste; cooked potatoes are peeled and crushed, then put into a mortar, add oil and grind to form a paste.

4. After the soup is cooked, take out the herbs and fragrant leaves, grind the materials in the pot into mud, and then pour them into the pot.

5. Pour the soup into the soup basin and serve with red sauce and toast.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Duo Wei Yu Tang