CCTV International July 23, 2004 17: 14
Heat oil in the pan, fry fish skin and bones, add some water, then add vinegar, chicken essence, pepper and salt, and pour cucumber slices in and cook together. Add some coriander and sesame oil when cooking. Hot and sour fish soup is appetizing and convenient to make, which is very suitable for family consumption.
Ingredients: fish head, fish bone and fish tail.
Ingredients: cucumber
Ingredients: vinegar, chicken essence, pepper, salt and sesame oil.
Hot and sour fish soup
Preparation: The first bighead carp is cut in half, with four fish heads.
Slice ginger once or twice, sow garlic once, cut onion once, vinegar once or twice, pepper once or twice, coriander once or twice, salt and monosodium glutamate.
Practice: fry the fish head in a pot until it is slightly yellow, add four times of boiling water, add ginger slices, garlic and pepper, simmer until the water is thick and white, turn off the heat, and add old vinegar and onion; Stop the pot, add the right amount of salt and monosodium glutamate, turn it out of the pot and put it in the basin, and add the parsley section.
Features: strong sour and spicy, appetizing, excellent taste and rich nutrition.
Hot and sour fish pieces:
Material: one grass carp or herring.
Ingredients: soy sauce, yellow wine, sugar, salt, monosodium glutamate, red pepper, onion, shredded ginger, wet starch and vegetable oil.
Practice: Slaughter and clean the fish, cut it into dices, put it in wastewater for 6-7 minutes and then take it out. Heat a wok, add onion, ginger, pepper and white sugar, stir-fry until fragrant, then add yellow wine, soy sauce and salt to boil, add monosodium glutamate and wet starch to thicken, and pour in fish pieces to thicken evenly.
Hot and sour fish soup
Today, I suddenly remembered my uncle's best hot and sour fish soup.
Ingredients: Steamed fish, or fish head bones.
If it's leftover steamed fish, it's the simplest.
1, put the remaining steamed fish, the original soup and a proper amount of water into the pot-it's still original.
2. Add the right amount of vinegar and pepper, and be sour and spicy. Not too much, too sour and too spicy.
3, if you put some parsley and tomatoes, it tastes better and the color looks good. Suit yourself.
It doesn't matter
If it's a fresh fish head,
1, a little oil, add fish head and bones and fry until the skin turns yellow.
2. Add cold water (never use hot water) and bring to a boil.
3. Add salt, vinegar and pepper.
4, personal recommendation, that is, do not put tomatoes, but also put some parsley and shredded onion, absolutely delicious.
This fish soup can also be processed into tofu fish soup, that is, after boiling, add the cut tofu pieces to thicken before serving, which is also very classic.
Definitely an appetizer, very suitable for cold weather.