Appetizing Sour Soup Fish
1.
Scrape the scales of the grass carp to remove the gills and internal organs, and clean the inside and out
2.
Put the grass carp on the chopping board and cut a knife 1 cm below the head. You can leave more on the tail. If the fish is not fishy, we have to remove its fishy line;
3.
Pat the fish body with your hand. There is a small white spot about 5 mm below the fish skin. Grab it with your hand and pull it out. This is the part that makes the fish particularly fishy. Remove it, and the fish soup will be very fragrant; the same , There is also one on the other side of the body;
4.
Cut off the head and tail of the fish, and stick the fish meat against the bone slices along the back;
5.
Place the fish skin down and the fish meat up. Connect the first knife to the fish skin but don’t cut it off. Cut off the second knife so that when the two pieces are opened, the fish will look very big. You can cut the fish thicker and put it in the pot. It tastes softer;
6.
There will be some small spines in the fish. Wash the fish with cold water several times. The bones will automatically fall off to the bottom of the soup when they are cooked, even if the entrance is not piercing; you can soak in the water for a few minutes, and the fish will appear crystal clear;
7.
Cut the tomatoes into small cubes. The smaller the better. They taste a little bit granular, but the soup is very thick. It is not recommended to use a food processor to make a paste. That kind of tomato will be full of air, and the pot will be full of foam when boiling , And it also greatly affects the taste, don’t ask me why I know it;
8.
Cut the chili into pieces, cut the garlic into 3 pieces, cut the chives into sections, and slice the soaked ginger;
9.
At this time, the fish can be fished out, and the slices can be opened as much as possible, and they can be unfolded when entering the pot;
10.
Pour a little oil in the wok, pour the tomatoes into the wok and stir fry until softened out of the soup, then throw the garlic cloves and the ginger slices into the soup;
11.
When the tomatoes are very thick, pour in some hot water, cover and bring to a boil, turn to a low heat, and keep it boiled. Use chopsticks to pick up the fish fillets and place them in the soup;
12.
After all the fish fillets are put into the soup, turn on high heat and turn off the heat as soon as it boils. Because the fish fillets are not thick, they are easy to cook, and they can continue to be heated with residual heat;
13.
Put the chili and chives into the pot and mix gently to get out of the pot.
Tips:
1. Don't cut the fish fillets too thinly, it is best to wrap a layer of starch paste into the pot, the fish will be intact and tender;
2. There will be small spines in the fish. After washing and boiling, the bones will fall off at the bottom of the pot, so there is no need to worry about being pierced.
