Fish head tofu soup

Large lake chub head a, cleaned and split, paddle oil, add onion and ginger, clean water and seasoning, the first high-flame boil, skimming foam, and then turn to simmer for two hours, boiled and milk as white, add tofu block, and then cook for a while, can be.

Add a few slices of lettuce when starting the pot.

The fish is tender and smooth, and the vanity of the tofu and lettuce is soothing to drink.

River Carp Soup

Take more than half a catty of fish a, in the frying pan on both sides of the brown, add ginger pieces of onion knots, and sprinkle some shrimp dried scallops, yellow wine and ham must not be missing.

Wen fire boil for an hour, until the soup color milky white, on the table sprinkled with some green onions, pleasing to the eye.

(Tip: If you're short on time and the soup is lacking in color, you can quietly add some coffee mate, which will instantly make it look fake.)

In winter, put some radish to boil together, the taste is better, with a farmhouse flavor.

Fish Head Vermicelli Soup

Large lake chub head a, cleaned and split, start the oil pan, sautéed three or five small chili peppers, and then sautéed garlic two or three, and then pushed the head of the fish into the pot, to be the head of the fish was golden brown, add onion and ginger seasoning and water, and then add the old soya sauce, soy sauce, moderate amount of a little sugar.

Stew until the soup is red, push in the vermicelli, start the pot, sprinkle a few garlic leaves.

The fish is delicate, the skin is elastic, and the soup is spicy with freshness, but not throaty, absolutely appetizing.

Shrimp and Chai Soup

Shrimp and Chai Fish is a small, heavily salted and dried fish, fried in oil, and a thin porridge, which is a great comfort to the cold life.

Purchase fresh shrimp Chai three or four, fried with water, onion and ginger, yellow wine and seasonings and a little open ocean, high-flame cooking for ten minutes.

The fish is tender, the soup is milky white, inexpensive, homemade flavor.

Swordfish bamboo shoots soup

Two or three swordfish, wrapped in gauze to cook, fish bones, add onions, ginger, wine and other seasoning, and then put into the bamboo shoots and peeled turnips to cook a small acrid, when the pot dripping a little lard, taste fresh.

Eel and egg soup

Wash a large eel bone, yards in a casserole, add a garlic, onion knot, a ginger, pouring wine two two, add enough water with a slow fire hanging eight hours, and then fished out the eel bone has been broken into a section of the eel bone, keep the soup, every other day to burn slices of fish, egg soup, you can also cook eel and egg soup, sprinkled with parsley, the amount of fresh, incomparable.

Coriander yellowtail soup

Small yellowtail six or seven, blanch in boiling water, use chopsticks to scrape down the fish meat to be used.

The pot is hot, pour a little oil, sautéed onions and ginger, plus the night before with the tamarind fish bones into the soup, add Kai Yang or dried scallops, and then add some chopped chickpeas, boil and push into the fish, and then beat an egg, and finally thickening, pots loaded with sea bowls, the top sprinkle cilantro and ham, and then sprinkled with a little pepper, the taste of the special good.

The key to this soup is thickening, it is not easy to be too thick, thick is like paste, can not get lumps; not easy to be too thin, thin is like juice, no form.

Thin and thick appropriate, smooth and delicate, moist and refreshing.

Blackfish soup

Blackfish cut into thin slices in the middle, fish head and tail first into the original soup, and then blanch the fish into the soup.

Fish soup is fresh, fish meat tender, nutritious