1. Ingredients

"200g sturgeon filet", "a box of egg tofu", "appropriate amount of shredded ginger", "appropriate amount of chopped green onion", "appropriate amount of salt", " A little white pepper"

Method

1: After thawing, open the package and dry the sturgeon filet. This is the Xunhua stocking in deep ocean water in the later stage of breeding. , to improve the quality of the whole sturgeon, regardless of the meat quality or smell! Tips for cooking fish soup 1. Bring a small pot of water to a boil #turn off the heat, put in the fish fillets, scald them slightly and pick them up, the white protein decomposition will be It won’t take up the whole pot of fish soup. Of course, if you don’t care about the protein decomposition products, you don’t need to blanch it!

2: Tips for cooking fish soup 2. After the water boils, add an appropriate amount of salt. Add the tofu and cook over low heat for 10 minutes to allow the tofu to absorb the flavor first.

3: Turn to high heat, add fish fillets and bring to a boil. Add shredded ginger and chopped green onion, season to taste and turn off the heat!!

2. Techniques: Other techniques

Calories: lower calories

Ingredients:

Cooking steps:

1. Sturgeon head in Rinse in water, slice lotus root and green bamboo shoots separately, and cut tofu into small pieces

2. Pour oil into the pot, stir-fry ginger and green onion

3. Add sturgeon head and stir-fry 2 minutes

4. Bring water to a boil over high heat and simmer over low heat for 30 minutes

5. Add lotus root slices to boil

6. Add tofu to boil

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7. Add green bamboo shoots and bring to a boil

8. Add appropriate amount of salt

9. Add pepper to enhance freshness

10. Serve three times Minced garlic, add a spoonful of sesame oil and enjoy