Stewed fish soup(dun zhang yu tang )

Stewed fish soup

Introduction:

"Long fish is also called Monopterus albus. It can be braised, fried and stewed. It's commonly used in big long fish stew here. There's also long fish porridge in Guangxi. Today we have to have a big long fish to stew."

Production steps:

Step 1: a fresh big fish.

Step 2: clean the long fish section, blanch it with boiling water, and then clean it.

Step 3: cut ginger, green onion and garlic into whole.

Step 4: stir fry ginger, onion and garlic in warm oil.

Step 5: add water and bring to a boil.

Step 6: add long fish segment after boiling.

Step 7: bring to a boil for five minutes and remove the foam. Simmer over low heat for about 20 minutes until the soup is well done.

Step 8: add some pepper and salt at last, and you can get out of the pot.

Materials required:

Big long fish: one

Ginger: moderate

Garlic: right amount

Scallion: right amount

Soybean oil: right amount

Pepper: right amount

Salt: right amount

Note: 1, although long fish is good, but not excessive, otherwise not easy to digest and absorb. 2. Long fish can not be eaten with dog meat, pumpkin, spinach and red dates. 3. Soup although fill, special people had better consult.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Dun Zhang Yu Tang