Western style bass bone soup(xi shi lu yu gu tou gao tang )

Western style bass bone soup

Introduction:

"The recipe of private dishes is the western-style perch bone soup. In traditional Chinese and Western style, the soup is a must-have first-class soup. Boiling the soup can make many delicious dishes. The soup made from perch bone and some seasonings is a little bit delicious. Here we make a pot of "private recipe - Western perch bone soup". Please share it with my dear friends

Production steps:

Step 1: onion.

Step 2: remove the head and tail of the onion, peel off the skin and cut it in half.

Step 3: carrots.

Step 4: remove the head and tail of the carrot, peel off the skin with a peeler, and then cut it into sections (the width is at your discretion).

Step 5: stem of parsley. (please go to "diary and recipe of homemade parsley powder" for reference)

Step 6: prepare the stems of onion, carrot and parsley.

Step 7: Bass bones. One tail (about 40-42cm in length)

Step 8: wash the bass in the spare bowl (if there is residual blood in the fish, clean it). (first cleaning)

Step 9: after cleaning, wash almost three or four times (this is the fourth time to change the water).

Step 10: drain the perch in a serving bowl with a colander.

Step 11: reserve the soup pot, put in the bass, and pour in 1500cc water. (the amount of water should be decided by yourself. The soup should be thicker and the water should be reduced by 100-200cc.)

Step 12: add the onion, carrot and parsley in order.

Step 13: pour in 60cc of white wine and start to boil over medium high heat.

Step 14: after boiling, turn to a small fire. Add water to the spare bowl, use a spoon to pick up the white scum, and then pour the scum into the bowl with water. (the top layer of scum can be removed)

Step 15: cover the pot again and boil for 50 minutes.

Step 16: the scum in the bowl is picked up from the white scum on the top of the soup. (don't use, dump)

Step 17: cooked bass soup. (it takes about an hour to boil the whole process (from ignition to completion)

Step 18: reserve a bowl with a spoon and put a tissue (or gauze) on it.

Step 19: pour in the bass soup. (the rest of the fish bones, onions, carrots, parsley stalks are not used. Just pour them out.)

Step 20: fish soup. (after cooling, if it is not used immediately, it can be stored in the refrigerator or freezer.)

Step 21: finished product drawing.

Step 22: finished product drawing.

Step 23: finished product drawing.

Step 24: finished product drawing.

Materials required:

Bass bone: one

Onion: a small one

Carrot: one in middle and small

Six branches of parsley

Water: 1500cc

White wine: 60cc

Note: after the experience: 1: the type of fish, weight, size, the amount of ingredients, to consider. 2: Except for white wine. 3: No parsley, use parsley or celery stem. 4: Step (15) sometimes the soup will flow out of the pot. At this time, lift the lid of the pot and then cover it. Or use a spoon to pour the soup into the spare bowl. After the soup in the pot is reduced, pour the soup into the bowl. 5: The paper towel, paper towel or gauze used for soup filtration can be used.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Xi Shi Lu Yu Gu Tou Gao Tang