2. Then flatten the roots of fresh garlic with a knife, cut into inches, open the roots and leaves, slice the red pepper, and flatten the whole ginger and garlic.
3, put oil in a hot pot, fry poached eggs first, put them on a plate, and leave the bottom oil in the pot. (If you feel that the bottom oil is not enough, you can add some oil. )
4. Miss Huang fry on low heat until the fish on both sides change color.
5. Turn on a big fire, pour in boiling water, add cooking wine, poached eggs and all raw materials except garlic leaves, and cook Miss Huang's poached eggs until the fish soup turns white and the fish flavor floats out. Season with salt, sugar and light soy sauce and cook for a while. When cooking fish, you should put salt first. )
6. When the soup in the pot is getting stronger and stronger, collect the soup according to personal taste, add garlic leaves to add color and fragrance, and turn off the fire. (Fish soup is fresh, no need to add monosodium glutamate)
note:
This dish in the restaurant has a lot of soup. I didn't put too much soup. I like thick and original soup.