Caiyu preserved egg soup(cai yu pi dan tang )

Caiyu preserved egg soup

Introduction:

"The rich fish is also called black fish. This soup is full of nutrition. Make sure you drink one bowl, think twice, think three.... Until finished, and then: cook tomorrow, O (∩)_ ∩)o”

Production steps:

Step 1: choose the material.

Step 2: cut the preserved eggs into 4 pieces.

Step 3: cut ginger and scallion and set aside.

Step 4: slice the fish with oblique knife (about 1.7 cm thick). In addition, pay attention to clean the fish belly with knife, especially when there is a fish bubble inside.

Step 5: heat the pan (heat it up first), and pour in the oil (it's better to burn without smoke, so that the fish won't stick to the pan).

Step 6: then pour in the fish, fry until yellowish (basically blood color is OK), pour in the water, add ginger (generally a soup bowl is about the same), bring to a boil over high heat, then change the low heat to cook for 7 minutes.

Step 7: after boiling for 7 minutes, pour in the preserved egg, taste (salt, monosodium glutamate, chicken essence), change to medium heat and cook for 3 or 4 minutes.

Step 8: OK, when the finished product comes out of the pot, all of a sudden, the golden light is shining, even the sun is darkened. At this time, we must lock the doors and windows, or someone will rob you and I won't be responsible for robbing you.

Materials required:

Rich fish: one

Pipan: two

Ginger: two slices

Shallot: moderate

Salt: 3.5g

MSG: 1.5g

Chicken essence: 2G

Salad oil: 2 teaspoons

Note: it's too big to fry fish. Children should pay attention to it. If you're afraid of frying fish sticking to the pan, sprinkle a little salt on the position of frying fish before frying. Or use ginger in a hot pan.. Mmm...!?!... Rub it on the pan. Ok？！

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Cai Yu Pi Dan Tang