Black fish soup with bamboo shoots(chun sun hei yu tang )

Black fish soup with bamboo shoots

Introduction:

"I like fish, which must be inherited from my mother's. Mother always said that she was a cat, no matter big fish or small fish. This is the same for me! No matter what fish do, mother likes it, ~ ~ ~ so do I! That is, it is not required to braised or steamed, as long as it is fish, I can eat with relish! Today, my husband bought a black fish. There are just a few spring bamboo shoots at home. It's my mother's favorite dish to cook fish soup with spring bamboo shoots. "

Production steps:

Step 1: remove the scales, belly and gills of black fish, wash and shell the spring shoots

Step 2: cut the black fish into thick slices and slice the spring bamboo shoots.

Step 3: heat the oil in the pan, put down the bamboo shoots and stir fry them.

Step 4: heat the oil in the pan, put down the fillets and stir fry until the color changes.

Step 5: put some water

Step 6: add bamboo shoots. Add ginger slices and cooking wine. Bring to a boil over high heat for 15 minutes

Step 7: add salt and pepper to boil for 1 minute

Step 8: add onion, garlic and chicken essence.

Materials required:

Black fish: 400g

Bamboo shoots: 250g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Chicken essence: appropriate amount

Precautions: 1. Cook fish soup to use fire, fish soup will be thick, and white. 2. Add enough water at one time.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chun Sun Hei Yu Tang