Fish soup is very nutritious, rich in iron, calcium, phosphorus, nitrogen, vitamins, collagen, fat and other trace elements, very beneficial to human health.
The problem raised by the owner was also once a long-standing problem for me, but this problem has been satisfactorily resolved, every time you boil the fish soup can ensure that the color is milky, soup fresh taste.
Specific steps are as follows:
1, preferred meat delicate fish, such as crucian carp, Sha Guang fish, Mandarin fish, blackfish, mackerel, yellowtail and so on.
2, auxiliary ingredients: green onion, ginger, cooking wine, white vinegar, white pepper, sugar, refined salt, monosodium glutamate, sesame oil, parsley powder a little.
3, the fish will be washed plus green onions, ginger, cooking wine, sugar, pepper marinade for 10 minutes, remove the marinade small ingredients, with a clean rag will be wiped on the fish body of the water spare.
4, open fire frying pan heating, add oil to moderate and shake the frying pan, so that all the walls of the pan stick to the grease, medium heat until the pan smoke, immediately pour out all the oil.
5, add cold oil again in the pan, medium heat to 5 into the heat of the fish under a small fire frying until (eight minutes cooked) light brown on both sides, quickly poured into the water prepared in advance, high-fire boil 5 ~ 8 minutes to medium heat stew for 10 minutes.
6, according to personal preference plus salt, white pepper, monosodium glutamate, sesame oil, white vinegar a little, add parsley garnish, fish soup is complete.
Note:
1, the choice of fish should be appropriate, such as: crucian carp, sand light fish, etc.;
2, in advance of the marinade should not be ignored to fishy, fishy in place in the fish soup is fresher, more beautiful;
3, frying the fish can not be poor, at least control in 7, 8 minutes cooked;
4, boiling water choking soup is the key to cool, warm water is a big taboo;
5, high fire to boil the soup is the most important thing to do is to make sure that you are not in the wrong place. p>5, large fire boil keep 5 ~ 8 minutes, after changing to medium fire stew.