Puffer fish in white sauce(bai zhi he tun bai tang he tun )

Puffer fish in white sauce

Introduction:

"This soup is so nutritious that you can eat it like a concubine. It shows the effect of nourishing your face and shaping your body. The soup is full-bodied, white as milk, delicious and fragrant, with high soluble protein content and unparalleled nutritional value

Production steps:

Step 1: first purchase the semi-finished products of Chinese puffer fish for firing, cut the fish liver into 0.5cm thick slices, rinse and set aside; slice ginger.

Step 2: 1. Heat the pan, add 15g salad oil, heat it to 120 ℃, pour in the fish liver, fry the fish liver for 3min, turn it yellowish, and then add 2800ml purified water;

The third step: 2, put the fish belly down and neatly put it into the pot. After the 5min is boiled, add the Baijiu and cook the 18min over a small heat.

Step 4: 3. Put in the fish skin, add scallion and ginger, cook for 7 minutes with low heat, put the fish and skin out of the pot into the container, add salt to the soup, and then put into the container after seasoning.

Step 5: 1. Remove the floating foam from the pot at any time; 2. Don't turn the fish skin at any time after it's in the pot to prevent it from sticking to the pot; 3. Remove the floating oil from the soup after the puffer fish is out of the pot.

Materials required:

Zhongyang brand Yangtze River puffer: 2

Scallion white: a little

Ginger: right amount

Salt: a little

Salad oil: a little

Baijiu: a little

Note: this soup is very nutritious. You can eat it like Yu Ji. It shows the effect of nourishing your face and shaping your body. The soup is full-bodied, white as milk, delicious and fragrant, with high soluble protein content and incomparable nutritional value.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bai Zhi He Tun Bai Tang He Tun