I believe that anyone who has drunk black fish soup will never forget the taste. In fact, we can make this soup ourselves at home. Some people don't know how to make black fish soup, but it's actually very simple. I'll teach you.

Black fish soup

Ingredients: snakehead, salad oil, onion, cooking wine, salt, ginger and sugar.

The practice of black fish soup:

1. Slaughter the fish, gut it, scale it, wash it and drain it.

Step 2 cut the fish head in half

3. Cut the fish into butterfly slices.

4. Ginger should be flattened and cut into small pieces.

5. Put the right amount of oil in the pot and add the old ginger.

6. Put the sliced fish in the pot.

Stir fry properly

8. It's water, not fish.

9. Add the right amount of salt and sugar, cover the pot and cook over high heat.

10. Cut the onion into sections for later use.

1 1. Wait until the fish soup turns white.

12. Put a little cooking wine, cover the pot and stew for 5 seconds.

13. Sprinkle onions before cooking.

Small note:

1, cooking wine is the key, and the amount of cooking wine should not be too much, Jiang Duo is a little, and it will not stink in the end.

2. Because it takes more time to cook white fish soup, cut the fish pieces thicker, so that the fish will not be very old at last.

3, to put the right amount of sugar, you can refresh it ~

The taste of fish soup should be slightly salty, not too light.

Lycium barbarum black fish soup

Ingredients: snakehead, tender tofu, fungus

Accessories: onion, garlic, medlar, ginger, salt.

The practice of medlar and mullet soup;

1. Wash snakehead and cut into pieces, soak auricularia auricula and Lycium barbarum in water, and soak tender tofu in hot salt water.

2. Saute ginger slices and garlic in oil, pour in diced fish and stir-fry until it becomes discolored.

3. After the fish changes color, pour in boiling water (I cook half a pot of boiling water in the casserole on the next stove, and pour half of the boiling water into the casserole after the fish changes color), add the knotted onion and bring to a boil.

4. After boiling, quickly pour it back into the casserole (the casserole itself has half of boiling water left), continue the middle fire, cover it and burn it for more than 15 minutes.

5. When the fish soup turns milky white, add fungus and medlar, appropriate amount of salt and black pepper. Continue to cook for 2 minutes on medium heat, and then add tender tofu.

6. Finally, cook for another 5 minutes, sprinkle with coriander and serve.

Tips:

After adding boiling water, the soup will turn milky white when it is cooked for more than 15 minutes (lard can be added during this period, and the effect will be better)

Black fish soup with vinegar and pepper

Material: 1 snakehead in Bohai Bay (500g)

Accessories: ginger slices, chopped green onion and coriander powder.

Seasoning: salt, white vinegar, pepper, chicken essence.

The practice of black fish soup with vinegar and pepper;

1. Slaughter the fish cleanly and slice them in turn for convenience;

2, sit in a pan and ignite until the oil is hot, fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes.

3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste.

Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste.

The above are many ways to make black fish soup. I hope it helps you. I hope the knowledge introduced above can help your life.