650 grams of a snakehead.

A small piece of ginger

Garlic 1-2 (single head)

Chive

Edible blending oil

Cooking wine

Douchi sauce (Lee Kum Kee Douchi Chili sauce)

sesame oil

Light soy sauce

dark soy sauce

black pepper

Chinese prickly ash powder

refined sugar

monosodium glutamate

salt

Fried sesame seeds

How to dip the black fish soup?

Cut green onions into small pieces, cut green onion leaves into chopped green onions, leave two green onions uncut, and slice ginger for later use.

Wash snakehead and drain. It's best to suck up the water with a napkin and cut the fish into small pieces, not too small. Cut the fish in half and cut into small pieces about 2-3cm wide.

Add half a teaspoon of salt and one tablespoon of cooking wine to taste for about 20 minutes.

Put about 50 ml of oil in the wok and heat it to 70% heat. Put onions and garlic in a wok, it will explode. Don't burn it. Add the snakehead and stir-fry gently until the snakehead turns white and slightly golden yellow.

Add a large pot of water to cover the fish, add ginger slices, half a teaspoon of salt, sprinkle a little black pepper to boil, wipe off the foam on the surface with a thin colander, cook for 8- 10 minutes until the soup turns white, then turn off the heat and cook for about 20 minutes. Take out the onion, ginger and garlic from the hot pot, put them in a bowl and sprinkle with chopped green onion.

Preparation of dipping sauce: 1 tablespoon of lobster sauce (with cooked oil in it), 1 tablespoon of light soy sauce, 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, a little pepper powder, 1 teaspoon of cooked sesame seeds and 1 teaspoon of sesame oil. Sprinkle with chopped green onion. If you can eat spicy food, you can also put some red pepper.

skill

1, be sure to drain the water after washing, and then use the kitchen napkin to absorb the water so that it is not easy to stick to the pot when it explodes. ?

2, when the pot explodes, don't keep dropping the shovel, which is easy to rot. ?

3, water is one third more than the soup you need, because it is easy to lose water when you use fire at first. ?

Finally, there is no need to put monosodium glutamate in the soup, which is already very fresh, so that the soup can keep its original flavor. But dip the dish with a little monosodium glutamate.