Tools/raw materials
Cai Yu (snakehead) (1)
Ginger amount
Onion amount
Proper amount of cooking wine
Proper amount of salt
Proper amount of sugar
Methods/steps
Slaughter fish, eviscerate, scale, wash and drain. Cut the fish head in half. Cut the fish into butterfly slices. Ginger is flattened with a knife and cut into small pieces.
Put the right amount of oil in the pot and add the old ginger. Put the sliced fish slices into the pot. Stir fry properly. It's water, not fish. Add some salt and sugar, cover the pot and cook over high heat.
Cut the onion into pieces for later use. Wait until the fish soup turns white. Put a little cooking wine, cover the pot and stew for 5 seconds. Sprinkle onions before cooking.
Matters needing attention
It is the key to put cooking wine after cooking, and the amount of cooking wine should not be too much. A little more ginger will not smell fishy in the end. ?
Because it takes more time to cook white fish soup, cut the fish pieces thicker so that the fish won't be very old in the end. ?
If you want to put some sugar, you can refresh it ~