Fish bone and vegetable soup(yu gu shu cai tang )

Fish bone and vegetable soup

Introduction:

"[fish bone vegetable soup] it's good to drink without tofu. Fish bone is used to cooking soup. In the past, we used to add tofu. This time, instead of adding tofu, it's just as good to drink with vegetables."

Production steps:

Step 1: material drawing..

Step 2: wash and chop the fish head and bone, pour oil into the frying pan, fry two pieces of ginger first, then add the fish bone and fry until fragrant.

Step 3: fry until both sides are discolored

Step 4: cut carrots, wash bean sprouts, knot shallots and slice ginger..

Step 5: after boiling the water in the soup pot, add the fried fish head and vegetables. Bring to a boil over high heat and simmer over low heat for 40 minutes.

Step 6: wash the Schizonepeta tenuifolia and set aside.

Step 7: add Schizonepeta tenuifolia to the fish soup. Season with salt and pepper.

Step 8: get out of the pot, serve and drink

Materials required:

Fish head: right amount

Fish bone: moderate

Carrot: right amount

Soybean sprouts: right amount

Schizonepeta tenuifolia: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking oil: proper amount

Pepper: right amount

Note: fish head and bone are not salted. You can pour a little cooking wine or put a few prickly ash into the soup to remove fishiness. Vegetables can be put at will, carrot soup color will change, can be replaced by other vegetables. Put in the Schizonepeta and change it into coriander.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Gu Shu Cai Tang