Mullet (black fish) 1 pieces

Cooking wine in moderation

Gorgon powder appropriate amount

Salt as appropriate

Kimchi (carrots, lettuce) appropriate amount

Pepper as appropriate

2 pickled peppers

Pickled ginger 1 pieces

How to make spicy and sour mullet soup?

Wash the mullet slices, add cooking wine, corn starch, salt and pepper, and marinate for 15 minutes.

Slice the pickled ginger and cut the pickled pepper into sections and set aside. Be sure to choose something spicy. If you can't stand spicy food, you can add less.

In the kimchi jar, take some of your favorite kimchi to enhance the flavor. Here I soak carrots and lettuce, cut them into shreds and set aside.

Pickled peppers, pickled ginger, and stir-fry kimchi until fragrant, add an appropriate amount of water and bring to a boil. Be sure to stir-fry, otherwise the hot and sour taste will not come out~~

After the water boils, first add the fish head and fish bones and cook for 5 minutes, then add the fish fillets and cook for 2 minutes. When done, add salt and turn off the heat, cover the pot and simmer for 2 minutes!

Tips

1. Add pickled fish gordon powder according to personal taste. I like to eat it smooth, so I add more! If you don't like the water after washing the fish, drain it a little more. Add less cornstarch. Don't make it too clear, otherwise the cornstarch won't stick to it.

2. The choice of pickled peppers and ginger is very important, as it directly affects the taste!

3. It tastes better with scallions. Did you forget this time?

4. When cooking fish, do not shovel it with a spatula.