Creamy fish soup(nai bai se de yu tang )

Creamy fish soup

Introduction:

"Why do you recommend this soup to novices? It's easy to buy and cheap. There's no technical content in making it. The weather is getting cold ~ ~ make a bowl of this kind of fish soup for yourself and your family in autumn ~ ~ make it very comfortable ~ ~ ~ because after drinking it, you pour it on the hair of the sand and yell" cool! "

Production steps:

Step 1: cleaning: general fish stall owners will help kill, scaling, take home or bloody, don't be afraid, throw it into the sink, wash the blood, the blood clots inside.

Step 2: clean the skin and black skin.

Step 3: there is still a white thread on the stomach, which needs to be removed.

Step 4: find the place near the opening of the stomach, and finally check whether the gills of the head are clean.

Step 5: remove fishy smell: a good bowl of fish soup must not have fishy smell ~ ~ ~ there are many ways to remove fishy smell. I've tried all kinds of methods. It's not allowed to cover the fishy taste with heavy taste materials. After washing the fish, gently wipe off the water and slice ginger.

Step 6: make the shallot into a knot.

Step 7: put it in the stomach of the fish.

Step 8: put the fish on a flat plate, pour a few spoonfuls of cooking wine, turn over every 10 minutes, and marinate for 20 minutes.

Step 9: Pepper granules.

Step 10: Bacon.

Step 11: fry fish: this step is the key to determine the color of the soup ~ ~ don't be afraid that the oil will burn. Just pour out all the cooking wine in the belly of the fish, and the hot oil won't spill. The onion and ginger are still left in the belly, and the surface is dried with a paper towel.

Step 12: wipe the hot pot with ginger skin before boiling, pour in a small amount of oil, gently shake the pot, so that the whole pot can be stained with oil, and bring it to a high heat until the oil is hot.

Step 13: pour in a small amount of oil, gently shake the pan, so that the whole pan can be stained with oil, and bring to a boil until the oil is hot.

Step 14: before frying the fish, fry the pepper granules with oil first. After the fragrance overflows, take out the pepper granules. It's not necessary to fry the fish with pepper oil, which also plays the role of deodorization.

Step 15: slowly slide in the fish and fry it for 20 seconds. Gently shake the pan to prevent it from sticking to the bottom. Fry one side for about 1 minute, especially the fish head, which can be slightly tilted so that the oil can be fully fried to the fish head, and the two sides can be golden.

Step 16: fresh: the fish itself is very delicious, if you add other mild delicious ingredients, it's just fresh and fresh! I don't need carrots. I like ham soup. It's a little bit sweet. I like fish soup with more sweetness~

Step 17: the secret of cream soup color: This is very important. While frying fish, boil a pot of boiling water nearby.

Step 18: after the fish is fried, change the oil, add ginger slices and bacon slices, stir out the oil slightly.

Step 19: add the carrots and stir fry for half a minute.

Step 20: put carrots on the bottom of the pan and spread the fried fish on it.

Step 21: turn the fire at this time and slowly pour in the boiling water. It is suggested that the water level should not exceed the fish level.

Step 22: add new ginger slices and scallion knots, and then add a spoonful of cooking wine.

Step 23: and a few drops of vinegar.

Step 24: keep the fire burning for about 15 minutes.

Step 25: after the "water level" drops.

Step 26: add a small amount of boiling water.

Step 27: until the soup is creamy.

Step 28: turn the heat down and simmer for 5 minutes.

Step 29: turn off the fire by adding a little salt.

Materials required:

Fish: moderate

Bacon: moderate

Ham: moderate

Carrot: right amount

Round mushroom: right amount

Ginger: right amount

Shallot: moderate

Cooking wine: moderate

Zanthoxylum bungeanum granules: appropriate amount

Vinegar: moderate

Salt: right amount

Note: it tastes smooth ~ ~ fragrant and delicious ~ ~ the fish soup should be drunk while it is hot at one time. When it is cold or put for a period of time, there will always be a fishy smell

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: light

Chinese PinYin : Nai Bai Se De Yu Tang