Practice:
Production process
1. sea eel is best to buy a large piece of the back of the head, a piece of the fish before the tail and a portion of the fish head, washed and cleaned, by the head of the fish before the fish left behind to spare. Various vegetables peeled and washed.
2.600 ml of water into the pot, put the fish head and near the tail of the fish pieces (spiny), add garlic cloves, scallions, l carrots and parsley leaves, add salt and pepper to boil, cook for half an hour, soup filtered with a funnel
3. carrots, radishes, leeks are cut into small pieces, take half of the butter into the pan, pour all kinds of vegetables, stir-fry evenly to produce a fragrant flavor, and then pour in the strained soup Then pour in the strained soup. Simmer over low heat and bring to a boil, add the fish pieces and simmer over low heat for 15 minutes.
4. Before serving, fish out the outstanding pieces, remove the skin, remove the fish spines, crush the fish, put into the soup, fat soup are poured into the pot, withdraw the chopped parsley leaves, add the remaining pieces of butter, stirring to melt, that is ready. Fish soup secrets
1. ginger cooked at high temperature will be very deodorized.
2. Cut the eel must be cut into sections or cut the bones, otherwise the eel has too many bones and is troublesome to eat. This can choose a larger fish, while avoiding too many spines.
3. Be sure to boil the water before putting the fish in, otherwise the fish soup will not turn white.
4. After the pot is placed, pay attention to the use of a spoon, constantly pushing the pot of soup and fish, so as not to unevenly heat the fish fillets.
5. See the fish soup becomes white, you can turn off the fire, otherwise the fish fillets will be too old.