End to end fish soup(shou wei xiang lian yu tang )

End to end fish soup

Introduction:

"Silver carp is the most delicious, especially with its fat big fish head to cook, it is very delicious, today, use silver carp head, plus fish tail to cook fish soup, believe, this pot of thick milk white soup, bring incomparable taste impact to your taste buds."

Production steps:

Step 1: deal with the head and tail of Hypophthalmichthys molitrix, put them on the plate and set aside.

Step 2: wash Lycium barbarum with clean water, take out and set aside.

Step 3: heat the iron pan, pour in two spoonfuls of peanut oil, fry the fish head over high heat until both sides are slightly yellow, take out and set aside.

Step 4: add fish tail, fry until both sides are slightly yellow, set aside.

Step 5: pour the fried fish head and tail into the pot again. When there is smoke in the pot, add two spoonfuls of cooking wine to remove the fishy smell.

Step 6: put in the scallion and ginger slices.

Step 7: pour in some boiling water, better than the surface of fish head, bring to a boil.

Step 8: skim the surface foam with a frying spoon.

Step 9: put more than ten Lycium barbarum into the pot, turn to low heat and simmer for 30 minutes.

Step 10: when the soup is creamy, add 2 teaspoons salt.

Step 11: sprinkle a little chicken essence and season.

Step 12: before eating, sprinkle appropriate amount of pepper to taste and serve.

Materials required:

Silver carp head: one

Silver carp tail: one

Wolfberry: more than ten

Section 3-4

Ginger slices: 4-5 slices

Salt: 2 teaspoons

Chicken essence: a little

Pepper: right amount

Cooking wine: 2 teaspoons

Note: do not like pepper friends, you can also sprinkle the right amount of coriander.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shou Wei Xiang Lian Yu Tang