The recipe and production method of original fresh fish soup are introduced in detail without pictures. Features of original fresh fish soup: almost no fat, low calories, high pure protein content, more than 125 grams, protein value is 76, which is high High-quality protein. In addition, the soup is rich in calcium, phosphorus, amino acids, multivitamins and other trace elements, which are easily absorbed by the human body.

Tomato fillets in sour soup

Ingredients: 750g grass carp, 200g tomatoes, 100g pickled cabbage, appropriate amount of oil, appropriate amount of salt, 1 egg, 1 spoon of cooking wine, appropriate amount of green onions, appropriate amount of ginger, Appropriate amount of garlic and appropriate amount of starch.

Method:

1. Wash the fresh grass carp, remove the head and bones.

2. Cut the fish into thicker fillets.

3. Mix the fish fillets with cooking wine, refined salt, eggs and starch.

4. Peel and dice tomatoes and dice sauerkraut.

5. After the oil is hot in the pot, add the green onions and stir-fry until fragrant.

6. Add fish bones and stir-fry, add appropriate amount of water.

7. Pour in the cooking wine, add a little salt, bring to a boil and cook for 5 minutes.

8. Remove the fish bones and pour the fish soup into a clean small basin and set aside.

9. In another pan, add onions, ginger, garlic slices, and dried chili peppers and stir-fry until fragrant.

10. Pour in the diced tomatoes, add a little salt and fry the tomatoes until they become paste.

11. Pour in diced pickled cabbage and stir-fry evenly.

12. Pour in the tomato sauce, so that the fried soup is fragrant and sweet, then pour in the prepared fish soup.

13. After the fish soup is boiled, add the fish fillets and bring to a boil over high heat.

Tofu and crucian carp soup

Ingredients: 1 crucian carp, 150 grams of tofu, 100 grams of white radish, 1/2 tomatoes, 4 slices of ginger, 1 tablespoon of vegetable oil, 1/2 of salt teaspoon, 1/2 teaspoon black pepper, appropriate amount of water, 1 chive.

Method:

1. Slaughter the crucian carp, clean it inside and out, scrape the outside with a knife from the tail backwards several times, and scrape off the silt parasites attached to the outside. Remove the black film inside, so that the crucian carp will basically have no earthy smell.

2. Heat the frying pan, add vegetable oil, and then add ginger.

3. Add crucian carp and fry on both sides.

4. Add enough boiling water at a time to cover the crucian carp, add salt, cover and cook for 10 minutes.

5. Cut the tofu and tomatoes into small cubes, slice the radish, and cut the green onions into long sections.

6. After simmering the crucian carp for 10 minutes, the soup becomes thick and white. Add the tofu and radish slices and cook for 3 minutes.

7. Add tomatoes and cook for 3 minutes.

8. Before serving, grind an appropriate amount of pepper and add it to further enhance the freshness and remove the fishy smell. Finally, add the green onions and serve on a plate.

Fish in sour soup

Ingredients: 1 grass carp, appropriate amount of oil, appropriate amount of salt, 250ml of sauerkraut, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of white jade mushroom, appropriate amount of pickled pepper, wood Appropriate amount of ginger seed oil, appropriate amount of soaked ginger, 1 egg white, appropriate amount of cornstarch, appropriate amount of yellow lantern hot sauce, appropriate amount of white vinegar.

Method:

1. First remove the roots of the white jade mushroom, cut the sauerkraut into pieces, slice the pickled ginger, slice the ginger, cut the scallion into sections, peel the grass carp and chop the fish bones into pieces , chop the fish head into pieces and cut the fish meat into diagonal slices.

2. Prepare the fish fillets, add appropriate amount of cooking wine, egg white, and two spoons of cornstarch.

3. Pour oil into the pot, add yellow lantern chili sauce, stir-fry for a few seconds, add pickled cabbage and pickled ginger, stir-fry until fragrant, add some fish bones, stir-fry for a while.

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4. Then pour half a pot of water, bring to a boil over high heat, then reduce to low heat and simmer for an hour.

5. Prepare a bowl and a drain, pour the cooked fish bone soup into the bowl through the drain, and reserve the soup for later use.

6. Pour oil into the pot, add pickled peppers, ginger slices, and some green onions, stir-fry until fragrant, add the remaining fish bones, and stir-fry until it changes color.

7. Pour in the soup base, add half a spoonful of salt, bring it to a boil, add the white jade mushrooms, drop a small amount of white vinegar, cook over high heat for three minutes. When the white jade mushrooms are cooked, add the fish fillets and cook. Three minutes.

8. Then add the ginger seed oil and green onion segments, mix well, and you’re done!

Pickled yellow croaker soup

Ingredients: 1 fish head, 1 fish tail, 6 red dates, 1 white fungus, 3 grams of salt, 5 grams of ginger, 1 ml of soy sauce, 1 ml of cooking wine, Oil 3ml.

Method:

1. After washing the yellow croaker, drain the water and cut several times on the fish body to make it easier to taste.

2. Slice the ginger and cut the shallots into medium-long sections. Soak them in water first and let the shallots roll up naturally.

3. A small dried chili, hot pan with cold oil, stir-fry the pickled vegetables first, stir-fry for a while, then remove from the pan and put on a plate.

4. Add the oil and heat it slightly, then add the ginger and dried chili.

5. When the ginger is fragrant, add the small yellow croaker. Turn on low heat.

6. The fish body should be browned on both sides. Do not touch the fish, just move the pot. Turn on low heat, fry both sides until brown, then add 2 tablespoons of cooking wine.

7. After adding the cooking wine, continue to fry over low heat and move the pot gently.

8. Add the pickled vegetables, fill with water, and bring to a boil over high heat.

9. Taste the taste after boiling. If the saltiness and freshness are just right, do not add salt and MSG.

10. This yellow croaker soup does not add salt or MSG because the taste is just right.

11. Put the green onions in the pot and a few wolfberries to add color.

Boiled fish soup

Ingredients: 2 yellow croakers, half a package of pickled vegetables, appropriate amount of oil, 2 spoons of cooking wine, and a small amount of green onions.

Method:

1. Prepare raw materials: 1000g grass carp or carp, 500g bean sprouts, 50g Pixian bean paste, 30g chili, 20g pepper, a piece of ginger, garlic Half head, 1 eight petals, 1 small piece of cinnamon, 10 grams of pepper, 1 spoon of cooking wine, 1 spoon of starch, appropriate amount of salt.

2. Remove the fish and cut into thin slices. Fish heads and fish fillets are separately available. The method of filleting fish can be found here.

3. Season the fish fillets with cooking wine, pepper, and half a teaspoon of salt, then mix in starch and set aside.

4. Put the bean sprouts in hot water with salt, scald until cooked, and spread on the bottom of the basin for later use.

5. Heat a spoonful of base oil in the pot, add Sichuan peppercorns and chili peppers, remove from the heat and simmer until the flavors infuse. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers and set aside.

6. Then continue to add Pixian bean paste to the pot and burn the oil until it turns red. In a pan with red oil, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.

7. In the sauteed pot, add fish heads and fish steaks and stir-fry for 5 minutes.

8. Then add 3000ml of hot water, 1 spoon of salt, and bring to a boil over high heat.

9. After the soup boils, continue to cook for 10 minutes, then slide in the delicious fish fillets. Do not stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish meat will easily fall apart.

10. After boiling again, keep it alive for 2 to 3 minutes and it’s done. Be careful not to cook it for too long, otherwise the fish will turn from tender to tough.

11. Pour all the boiling fish soup into the basin with the bean sprouts already arranged.

12. In the pot, put 30 grams of oil and heat until smoking. Sprinkle the first sauteed chili pepper on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a nice hissing sound, the delicious boiled fish soup is ready.