Fish and pea soup(yu pian wan dou jian tang )

Fish and pea soup

Introduction:

"Silver carp has few spines, its meat is delicious, tender and smooth, and the pea tip in the soup is delicious, green and nutritious. It's a special soup for the elderly and children. I hope you like it ~ ~"

Production steps:

Step 1: a silver carp, fish head and white radish pot "silver carp fish head soup", taste good, the rest of a fish, pea tip pinch to the old leaves, wash standby.

Step 2: remove the black film inside the fish abdomen and remove the fishy thread. Lay the fish flat, press the fish body with one hand, hold a knife close to the fish bone, and horizontally lower the meat of the fish body. The knife should be sharp enough ~ ~ everyone, first sharpen the knife.

Step 3: slice the fish on the other side in the same way. After slicing, it will look like this. Two pieces are fish meat and one piece is fish bone in the middle.

Step 4: put the skin of the fish under the slice downward, hold the fish with one hand, and turn the fish into 0.5cm thick slices with a knife.

Step 5: after slicing the fillets, soak them with cooking wine, starch, egg white and a little salt, and marinate them for 15 minutes.

Step 6: when the water in the pot is about to boil, put the fish slices into the pot one by one.

Step 7: when the soup in the pot is boiling, heat the pea tip for a few seconds.

Step 8: time can not be long, just a little hot, long time leaves will be yellow.

Step 9: hook a little salt, white pepper, out of the pot, soup ~ ~ fresh on a word~

Materials required:

Silver carp: one

Pea tip: a handful

Egg white: 25g

Dry starch: 50g

Cooking wine: 20g

Salt: 2G

MSG: 2G

Note: this dish is tefulong haozhuyi http://www.teflon-club.com/space.php?uid=116779&do=blog&id=852

Production difficulty: simple

Process: water

Production time: half an hour

Taste: light

Chinese PinYin : Yu Pian Wan Dou Jian Tang