Tomato fish fillet soup: a tomato, a catty fish a, a large potato, a number of dried chili peppers, a number of garlic. The two pieces of meat on the fish cut off with a knife, leaving the fish skeleton. Fish meat slices, standby. Cut ginger wire, pan heat, pour oil, ginger wire into the pan, the oil will be slippery, put the fish skeleton in the frying pan frying a little. Fry to almost time, pour the right amount of yellow wine, put the right amount of water, and put the right amount of salt, high heat to boil, turn the fire slowly stew, stew until the soup is milky white can be.
Fish out the ginger, pour into the soup bowl, standby. Wash the tomatoes, cut a cross at the top with a knife, scald with boiling water and remove the skin. Cut into small dices. Wash and cut the potatoes into book slices. Cut the dried chili pepper into several small pieces with scissors, pat the garlic into garlic paste, and cut some shredded ginger. Pour oil into a pot, heat it up, put the dried chili, garlic paste and ginger into the pot, sauté the flavor, then fish them all out. Stir fry the tomatoes and potatoes in the oil until the tomatoes become a paste. Pour the fish soup into the pot, boil over high heat, turn down the heat and cook until the potatoes are crispy, and then cut up the fish slices into the pot, cook for a few moments, you can put the chicken out of the pot.
Broccoli fish soup: broccoli 200 grams, tomatoes 2, carp 250 grams, ginger 3 pieces. Wash broccoli and tomatoes, cut into pieces and slices; wash grass carp, cut into thin slices and marinate with 1 tablespoon each of cornstarch, soy sauce and oil for a few minutes. In a wok, add 1,250 ml (5 bowls) of water and ginger, bring to a boil over high heat, add the broccoli and tomatoes, roll until cooked, add the fish slices, and season with salt and oil to taste.
Mushroom fish soup: 150 grams of guppy, 75 grams of fresh mushrooms, 20 grams of pea shoots, 30 grams of egg whites, 2 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 3 grams of salt, 1 gram of pepper, 10 grams of starch (peas). Cut the meat into thin slices of guppy, with wine, fine salt, monosodium glutamate, pepper, mix well, slightly marinated for 5 minutes; net pot of fresh soup 3 small bowls, after boiling and then put the mushroom slices, fine salt, monosodium glutamate, pepper, to be boiled and then put the pea shoots and then poured into a large bowl, egg whites whisked bubbles, put the dry cornstarch, mixing well into the egg bubble paste, will be wrapped in the fish fillets slice by slice on a layer of egg bubble paste, put into a pot of boiling water and then cooked after fish, put into the mushroom slices and pea shoots The first thing you need to do is to put it in the soup.
Egg and Fish Fillet Soup: Grass carp brisket, 1 tablespoon of oil, 1/4 tablespoon of chicken powder, 1/4 tablespoon of white pepper, 1/4 tablespoon of sesame oil, salt to taste. The first thing you need to do is to wash the grass carp brisket and slice it; wash the cilantro and cut it into long pieces; cut the ginger into julienne strips; wash and peel the shell of the preserved egg and cut it into small flaps; pour water into the wide-mouthed wok and bring it to a boil, put in the oil, put down the preserved egg, the fish slices and the ginger strips and cook them for two minutes, then put down the chicken powder, the white pepper powder and the appropriate amount of salt to taste, put in the cilantro, turn off the heat, and drizzle in the sesame oil to be ready.
Kale fish slice soup: 750 milliliters of water, 300 grams of kale, 150 grams of fish slices, Knorr-Bremse thick soup treasure thick smooth fish soup 1 piece. Kale to remove the outer skin, wash and spare. Pour water into a pot, and when the water comes to a boil, put 1 piece of Knorr BioSoup with fish stock flavor into the pot, and stir until it is completely melted. Add the kale and fish fillets, and wait until the ingredients are cooked.