Fish bone soup: the third choice for silver carp
Introduction:
"A silver carp is eaten three times, the head is made of chopped pepper, the head is made of meat, the fish balls are made of meat, and the remaining bone is made of fish bone soup. This soup is still made before. It's reissued now. The processing of silver carp is all done by LG. I don't have so much strength and effort. The soup is still fresh. "
Production steps:
Step 1: food preparation.
Step 2: cut fish bone and frozen tofu.
Step 3: wash garlic and cut into shreds.
Step 4: heat the oil in a pan, add shredded ginger and saute until fragrant.
Step 5: then put in the fish bone, pour in the cooking wine, and stir well.
Step 6: add salt and water, bring to a boil over high heat, and simmer over medium heat for 5 minutes.
Step 7: add tofu and old Ganma, stir gently, cover, and continue to boil for a while.
Step 8: Sprinkle with minced garlic and spicy powder. Turn well and serve.
Materials required:
The bone of Hypophthalmichthys molitrix: moderate amount
Homemade frozen tofu: right amount
Garlic: right amount
Ginger: right amount
Cooking wine: moderate
Salt: right amount
Lao Ganma: right amount
Spicy powder: right amount
Note: 1. Put the frozen tofu in, boil it for a while, not like tender tofu. 2. I feel that making fish soup should add some spicy flavor, which can remove fishiness, enhance flavor and appetizer.
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Hua Lian Yu San Chi Yi Zhong Yu Gu Tang
Fish bone soup: the third choice for silver carp
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