It’s cold, and my family is greedy for this pot. It’s delicious and tender, spicy and sour, and there is no more soup left.
A few days ago, the Lidong solar term has passed, and now it’s getting colder and more clothes. The thicker it gets, when it’s cold, I like to eat some meat or something warm. Now people in my family are greedy for this pot of sour soup fish, which is delicious and tender, spicy and sour. After it’s done, there is no more soup left. Drink it all up. The thin sliced fish fillets are boiled in a soup pot to make white fish soup, topped with bean sprouts, enoki mushrooms and small green vegetables, and finally sprinkled with a large handful of pepper and chili, the hot oil is poured, the taste comes out all at once, drink it A mouthful of soup, in addition to spicy and spicy, it is full of umami, no wonder every time there is no soup left.
In fact, the method of making sour soup fish is relatively simple. The fish is sliced into thin slices, marinated to remove the smell, prepare an appropriate amount of green vegetables, all are blanched and seasoned, and finally poured hot oil on the peppercorns to inspire the aroma. This way the sour soup fish is done. Although the approach is relatively simple. However, the nutritional value is high. The fish itself has a lot of protein, which is good for growth and development, and it contains rich phosphorus, which promotes growth. Moreover, the unsaturated fatty acids contained therein are also beneficial to blood circulation. Not much nonsense, just look at how this sour soup fish is made.
[Dish name]: Sour soup fish
[Ingredients needed]: 1 grass carp, 1 spoon of cooking wine, 1 spoon of chicken essence, appropriate amount of pepper, 1 egg, appropriate amount of starch, bean sprouts, enoki mushroom, green vegetables, 1 piece of ginger, appropriate amount of garlic, green onion Two roots, appropriate amount of chili, two spoons of vinegar, one spoon of sugar, appropriate amount of salt, one spoon of chicken essence,
[cooking steps]:
1. The first step is to process the fish. Remove the internal organs of the purchased fish, scrape off the scales, and clean it. Cut off the fish head and cut the fish body into two pieces along the big bone in the middle. Do not chop off fish tails. The big middle bone is chopped into small pieces and reserved for future use.
2, slice out the fish fillet diagonally. There will be a white spot in the middle of the two pieces, that is the small spines on the fish, if you don't want to remove the white part, there will be a lot of spines. Add the right amount of starch to the sliced fish fillet and wash it several times. Wash it and save it as spare
3. Then add a spoonful of cooking wine, an appropriate amount of chicken pepper and an egg white, stir in one direction, and finally add an appropriate amount of starch. A teaspoon of oil, stir well and set aside. This will keep the tender texture of the fish fillets.
4. Prepare the vegetables that your family likes to eat, choose them according to your taste, and clean them for later use.
5, scallion, ginger, garlic and chili are changed to a knife and chopped for later use.
6. Add an appropriate amount of oil to the pot, wait for the oil to be 50% hot, add an appropriate amount of onion, ginger, and garlic in the pot and sauté. Stir fry for a fragrance. Add a spoonful of cooking wine to stimulate the aroma.
7, add appropriate amount of water to the pot, turn it to a high heat and bring to a boil.
8. During this period, add appropriate amount of salt, chicken essence, and pepper to the pot for seasoning.
9, add the previously cleaned vegetables, boil them in a pot. When it is dead, remove it and place it on the bottom of the pot for later use.
10, then add the fish fillets and blanch them in a pot until cooked. If the fish fillets are placed on a low heat, the fish fillets will easily fall apart. Put it piece by piece, put it in the pot for about 1 minute, you can get it out. After a long time, it tastes bad. Take out the fish fillets and place them on top. Add appropriate amount of vinegar, sugar, and light soy sauce to the soup and pour it into a bowl.
11, finally sprinkle an appropriate amount of chili and sesame pepper.
12, a spoonful of 80% hot oil. Pour it on the peppercorns.
13, this sour soup fish that the whole family is greedy is even ready. There is not even soup left.
[Cooking Summary]:
1. When cleaning the fish, all the internal organs and gills are not needed.
2. When choosing grass carp, look at the protruding eyes of the fish. The clear and bright represents freshness.
I am very grateful to everyone for taking the time to finish reading. Every reading is a support. Thanks again to the copy editor of
: you will be
when you see and hear the food.
