Korean spicy fish soup(han shi la yu tang )

Korean spicy fish soup

Introduction:

"Soup is indispensable to Korean dining table. Soup in Korean food is made of vegetables, wild vegetables, chicken, fish, sauce, chili sauce, salt and other materials. This spicy fish soup is rich in ingredients, slightly spicy and delicious. It's most suitable for the cold spring season these days. Drink a spoonful of it to warm up and appetizer. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the black carp and cut it into sections. Sprinkle cooking wine and pepper to marinate for a while.

Step 3: slice green onion and pepper, chop garlic. Wash chrysanthemum and cut into sections.

Step 4: slice tofu and soak in light salt water for 10 minutes

Step 5: peel radish and cut zucchini into half moon shape

Step 6: put the radish into the casserole and add appropriate amount of water.

Step 7: add Korean chili sauce.

Step 8: add another spoonful of sauce.

Step 9: add half of the mashed garlic.

Step 10: add soy sauce.

Step 11: add chili powder to the mixture.

Step 12: cook for 10 minutes.

Step 13: add cooking wine.

Step 14: add ginger powder.

Step 15: add the herring segment.

Step 16: cover and cook over high heat for 15 minutes.

Step 17: then add the zucchini.

Step 18: add tofu and cook for 5 minutes.

Step 19: add salt.

Step 20: season with pepper

Step 21: add green pepper, red pepper and mashed garlic.

Step 22: add chrysanthemum.

Step 23: Sprinkle with scallion, bring to a boil and turn off the heat.

Materials required:

Black carp: 2

Tofu: 150g

Radish: 100g

Zucchini: 100g

Chrysanthemum: right amount

Green pepper: 1

Red pepper: 1

Mashed garlic: 10g

Scallion: 2

Cooking wine: 20g

Soy sauce: 10g

Korean chili sauce: 20g

Sauce: 15g

Pepper: right amount

Salt: right amount

Chili powder: 3 G

Ginger powder: 2G

Note: sea fish will have some fishy smell, so first use cooking wine and pepper to remove some fishy smell. Zucchini and tofu don't need to be cooked for a long time. Put them in the pot for 3-5 minutes. Add half of the mashed garlic, the remaining half, green and red peppers and scallions together, and then add them. Use the hot air to force out the flavor, so that the taste of the soup will be mellow.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi La Yu Tang