Steps of making milky white fish soup
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Cleaning: Generally, the owner of the fish stall will kill it, scrape the scales and take it home bloody. Don't be afraid, throw it into the sink and wash all the blood, the blood clot inside.
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And the black skin should be cleaned up.
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There is still a white line on my stomach, which should also be removed.
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You can look around the opening of your stomach and finally check whether the cheeks on your head are clean.
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Deodorization: A good bowl of fish soup must not have fishy smell ~ ~ There are many ways to eliminate fishy smell, and I have tried them all. It is not allowed to cover up the fishy smell with too strong materials. After washing the fish, gently dry the water and slice the ginger.
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The shallots were tied into knots.
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Stuff it into the fish's stomach.
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Put the fish in a flat plate, pour a few spoonfuls of cooking wine, turn over and marinate for 20 minutes every 10 minute.
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Zanthoxylum bungeanum granules.
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bacon ...
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Fried fish: this step is the key to determine the color of soup ~ ~ Don't be afraid of oil paste. Just pour out all the cooking wine in the fish belly so that the hot oil won't spill out. Onions and ginger will stay in the stomach and dry the surface with paper towels.
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Before boiling hot pot, wipe the pot with ginger skin, pour in a little oil, gently shake the pot, so that the whole pot is stained with oil, and turn on the fire until the oil is hot.
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Pour in a small amount of oil, gently shake the pan, so that the whole pan is covered with oil, and turn on the fire until the oil is hot.
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Before frying the fish, fry the pepper particles first, and then remove the pepper particles after the fragrance overflows. Frying fish with pepper oil can also remove fishy smell.
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Slide the fish in slowly, fry for 20 seconds, then gently shake the pan to prevent sticking to the bottom, fry on one side for about 1 minute, especially the fish head. You can tilt it a little, let the fish head be fully fried in oil, and then you can cook it on both sides.
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Fresh: The fish itself is delicious. If you add other mild umami ingredients, it is simply fresh and fresh! I always like slightly sweet fish soup. Sweetness can enhance umami flavor. Carrots are necessary for me (my father likes to put shredded white radish in fish soup, which is also delicious). Other ham can be put in a small piece ~ ~, or bacon can be used instead of ham, preferably some fat meat, and round mushrooms are also good ingredients ~
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The secret of milky white soup color: this is very important. While frying fish, boil a pot of boiling water beside it.
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After the fish is fried, replace the new oil with ginger slices and fry the bacon slices to get oil.
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Add carrots and stir-fry for half a minute.
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Carrots are placed at the bottom of the pot and covered with fried fish.
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At this time, turn to a big fire and slowly pour boiling water. It is suggested that the water level should not exceed the fish.
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Add new ginger slices and onion knots, and add a spoonful of cooking wine.
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And a few drops of balsamic vinegar.
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Keep the fire for about 15 minutes.
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After the water level drops.
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You can add a small amount of boiling water.
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Until the soup turns milky white.
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You can simmer for 5 minutes.
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Add some salt and you can turn off the fire.