Ugliness is an "artifact" for the brain. Do it for children, strengthen the body and bones, and be smart.

This soup is the most drunk in our family. Every time I cook a pot at dinner, my family can drink it all, and it will feel particularly delicious after drinking it. If you live by the sea, you must be familiar with this ingredient today. It is this ugly Ankang fish, covered in mucus, slippery and ugly, but it tastes very good and the price is very cheap. In the peak season, you can buy three for ten dollars.

This kind of fish is usually more than three kilograms, and it is relatively large, but it is worthless at all, so not many people eat it, and sometimes it is used as fertilizer. From the taste point of view, its meat quality is particularly soft and tender, and if it is used for soup, its fragrance is particularly good. If you follow the skills in the following steps, you can easily cook milk fish soup without any fishy smell at home, especially for children. If you eat it regularly, it will make your child smarter. Let's have a look.

Cuisine: Meiji Ankang fish

Ingredients: Ankang fish 1 strip, leek 1 pinch, carrot 1 root, shallot 1 root, ginger 1 root, edible salt 1 tablespoon, 2 tablespoons of delicious juice and sesame oil/kloc.

Cooking steps:

1, prepare a fresh Ankang fish, cut open the abdomen, clean up the internal organs, and finally rinse the inside and outside of Ankang fish with clear water for many times.

2. Clean the Ankang fish and cut it into slightly larger fish pieces with a knife.

3. Pour clear water into the pot, and after the fire boils, add the Ankang fish. After blanching, take out the Ankang fish pieces and rinse them with warm water.

4. Prepare a clean casserole, rinse the Ankang fish, control the moisture, and put it directly into the casserole.

5. Prepare a section of onion and cut it into small pieces. Wash and slice ginger.

6. Prepare a pinch of pepper and an octagonal, put it directly into the casserole, put it together with chopped green onion and ginger slices, and finally pour a proper amount of water into the casserole, the amount of water should not exceed the fish pieces.

7, cover the lid, first open the fire, after boiling, open a small fire to stew. After stewing for about half an hour, you can add the seasoning. Pour in the right amount of delicious juice and chicken powder, stir gently with a spoon for a few times and mix well.

8. When the Ankang fish is almost stewed, you can pour the chopped green radish into the casserole, stir it evenly, and add some edible salt to taste.

9. Turn it into a big fire. After boiling the soup again, continue to stew for three to five minutes. Finally, add the chopped leeks and turn off the heat.