Black Fish Soup

Name: Black Fish Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1250g Black fish; 30g oil; 30g Rice wine; 5g salt; 10g ginger; 10g Shallots; 1 tbsp White wine

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Black fish as a medicinal use has the effects of removing blood stasis and regenerating new life, nourishing and nourishing. After surgery, eating black fish has the effect of replenishing blood and promoting wound healing, and has very rich nutritional value. The black fish has a strong muddy smell. It is marinated in white wine and salt for 2 hours before stewing, and then fried in oil for a little bit. Then, the soup is stewed. There is no fishy smell at all, and the soup is thick and white after stewing, and it is very delicious.

Ingredients

1250g Black Fish
30g Oil
30g Rice Wine
5g Salt
10g Ginger
10g Shallots
1 tbsp White Wine

Black Fish Soup

1. After killing the black fish, wash and cut into thick pieces

2. Prepare seasonings (yellow wine, salt, white wine, ginger, shallots)

3. First use 3 grams of salt and 1 tablespoon of white wine, add half of the ginger slices, mix well and marinate for 2 hours, then rinse with water and drain the water.