Sea bass soup(lu yu xian tang )

Sea bass soup

Introduction:

"A few days ago, my cousin invited me to a banquet when he was one year old, and a dish came out. I thought it tasted great, but what caught my attention most was his creativity - fresh. Why do you say that? After reading it, you can see that Luo tried to cook it once, but he didn't expect that there was no residue left (except for the clam shell of course). Without a camera at home, he just took a picture on the Internet. Please don't be surprised, Xixi."

Production steps:

Step 1: cut the bass into pieces, wash the clam, slice the radish, slice the ginger, and cut the onion and garlic into sections.

Step 2: wash the mutton with boiling water, add cooking wine, ginger slices, add water to boil, then turn the water to low heat, and the mutton can be cooked for about 30 minutes (the master said it was steamed, but I cooked it with good taste).

Step 3: stir fry the perch in oil for about 1 minute, add boiling water and bring to a boil, then add ginger slices, some scallion and garlic, radish slices, mutton and pepper, turn to medium heat and cook until the fish is cooked. The fish is too old to taste good.

Step 4: ha ha, this is the most important step. < br > after the fish is cooked, remove the scallion and garlic, turn to high heat and add the clam, the remaining scallion and garlic. After the clam opens its mouth, add more paste pepper powder and a little salt.

Materials required:

Perch: 1-2 Jin each

Mutton: 1 jin

Clam: half a catty

Radish: one jin

Pepper: a little

Scallion: 1-2

Garlic: 1-2

Jiang: a little

Cooking wine: a little

Salt: right amount

Note: because radish and clam have their own sweet taste, so, even monosodium glutamate are saved, so this can also be regarded as health soup. See here, we know why it is called & quot; fresh & quot; soup, but adding mutton is & quot; fresh & quot; soup. Oh, it's just & quot; Fish & quot; soup instead of pig's hoof

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Lu Yu Xian Tang