Sea bass soup with meat skin(rou pi lu yu liang tang zhou wen quan bu pao guang guang )

Sea bass soup with meat skin

Introduction:

"The bass soup is very special this time. I stewed it in gravy. The sea bass is delicious. I don't like the people on the river, but I love the sea bass. Suitable for steaming and stewing. Skin is a good thing, rich in collagen, can dilute fine lines, make the skin smooth and full almost pop up

Production steps:

Step 1: put the skin of the meat into a cold water pan and cook until it changes color. Take it up and pour out the water.

Step 2: cut the skin into small strips, add appropriate amount of cold water in the pot, and cook the skin.

Step 3: pick up the cooked skin, put it into the blender and smash it. Leave the soup for reserve.

Step 4: pour the mashed skin into the soup, add salt and 1 teaspoon wine, and stir well.

Step 5: wash the perch, cut it three times on the back, and cut it three times on both sides to taste.

Step 6: put the perch into the broth, sprinkle with Lycium barbarum, bring to a boil, and then simmer for 20 minutes. The soup is very fragrant and strong.

Materials required:

Skin: 250g

Bass: 1

Wolfberry: 1 handful

Water: moderate

Salt: right amount

Wine: 1 teaspoon

Note: 1. The skin of the meat should be broken, so the soup is very mellow. 2. When stewing fish, gently shake the soup with a shovel. Don't let the skin of the fish get on the pot and break the skin of the fish. 3. I can add some condiments I like. I like white soup, so I don't add soy sauce. 4. wine is for the smell of the smell, cooking wine, Baijiu and so on, what kind of taste you love.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Rou Pi Lu Yu Liang Tang Zhou Wen Quan Bu Pao Guang Guang