When making black fish soup, keep this trick in mind, the soup is thick, white and tender, and the nutrients are kept in the soup
To say that in this thousands of nourishing soups, how can there not be the delicious black fish soup. Its tonic effect is very high, it has the functions of nourishing the heart and nourishing yin, detoxification and heat removal, especially suitable for those who are recovering after surgery and suffering from malnutrition. It can also treat edema and enhance immunity. But many people are struggling to simmer black fish soup that is thick, white and not fishy.
【Black Fish Soup】
Ingredients to be prepared: black fish, ginger, shallots, lard, eggs, salt, chicken essence, pepper
The specific steps are as follows:
- Before you buy the fish, you can ask the owner of the fish to help you deal with it, so we can just clean it after getting it back. However, we must remember to clean the black film inside the fish, which is the source of the fishy smell. , If it is not cleaned, the stewed fish soup will be very fishy. There is also a fishy smell on the skin mucus of black fish, so before washing with water, you can scrape the surface of the fish skin with a knife.
After scraping it clean, rinse it under running water, then put it on the cutting board, and use a kitchen towel to absorb the water on the surface of the black fish.
Cut off the fins and tails of the black fish, and then chop off the fish head with a knife. For better taste, the fish head can be cut in half.
Cut the fish meat from the upper and lower sides against the fish bones, then use a knife to slice the fish meat into thin slices, and then chop the removed fish bones into small pieces. After all the pieces are finished, put them on a plate for later use.
Slice the ginger, cut the green onion into small pieces, cut the green onion leaves and chop the green onion, and set aside for later use.
Take the wok, add a small amount of lard, when the oil is hot, add an egg, fry the egg until golden brown on both sides, put it in a bowl and fry the second one. After all are fried, put it aside for later use.
Don't pour out the lard of the omelette before, add some lard in, then pour the ginger slices and scallion into the pot, stir-fry until fragrant. Then add the fish head and fish bone and fry it until the surface of the fish bone turns golden brown. Immediately add an appropriate amount of boiling water, and then pour the fried eggs into the soup. Finally, cover the pot, cook until the water boils, turn to low heat and simmer for about ten minutes, then add an appropriate amount of edible salt and a small amount of chicken essence and pepper to the pot, and stir it with a shovel to make the seasoning fully integrated into the soup. inside.
Take a large bowl, remove the fish bones, heads and fried eggs with a slotted spoon and put them into the bowl.
Sprinkle the fish fillets into the pot with the soup left over and cook for about a minute. After the pot boils, you can turn off the heat. Then pour the fish fillets and fish soup into a bowl with eggs and fish heads, sprinkle with some chopped green onion, and it's delicious.
【Love Tips】
The reason why the soup turns white comes from fried fish head, fried eggs and lard.
Don't put the poached eggs at the end, it's best to put them when you add boiling water.
Make sure that there are no fish bones when the fish fillet is good, so as to prevent the child from being hurt when eating.
After the fish fillet is put into the pot, it is not easy to cook for too long. Generally, the fish fillet is almost rolled up.
For those who love fish but don't know how to eat fish, black fish fillet is the most suitable for stewing soup. Drink a mouthful of milky soup, and then taste a piece of tender fish fillet, which is pleasant and beautiful, wonderful.