Black Fish Soup

Black Fish Soup

by Pomegranate tree 2008

4.8 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Making fish soup is simple and simple, and complicated and complicated. The simplicity lies in the small amount of ingredients, mainly water. If it is complicated, it is the taste. How can it not be fishy? How can it make the soup milky and delicious? Tricky.

Ingredients

Black Fish Soup

1. Snakehead must be cleaned first to remove internal organs, scales and gills.

Black Fish Soup recipe

2. Add appropriate amount of water to the pot, put the fish in the pot together, and then heat it up.

Black Fish Soup recipe

3. After the fire is boiled, use a spoon to remove the blood foam on the surface,

Black Fish Soup recipe

4. Then add a little rice vinegar, so that the fish soup will not be fishy, and the soup will turn into a nice milky white.

Black Fish Soup recipe

5. After the high heat is brought to a boil again, continue to cook for about 10 minutes on medium and low heat, so that the soup is thicker and the nutrients are more easily absorbed.

Black Fish Soup recipe

6. Put a little green onion, coriander, salt, white pepper in a bowl to taste,

Black Fish Soup recipe

7. Put the hot soup in a bowl,

Black Fish Soup recipe

8. You can start drinking.

Black Fish Soup recipe

Tips:

Drinking fish soup and adding rice vinegar can remove fishy and improve freshness.

Comments

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