Carrot Fish Bone Soup

Name: Carrot Fish Bone Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some fish bone; Some ginger; Some Cooking Wine; Some salt; Some pepper; Some radish; Some Cooking oil

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

How do small population families eat big fish? Sister Crab shares some experiences. There are few people in the family and the appetite is small. Buy a big fish and go home. I really have to figure out a way to make several dishes (eat several meals) with one fish. Fish weighing four or five catties are considered big fish for a family of three, and occasionally they may have to buy larger fish, mainly because some freshwater fish are too small to be tasty. What should I do if I buy it home?
Freshwater fish is different from other meats and should not be frozen for a long time. Most of them are eaten as soon as possible while they are fresh. Let's separate the fish and make various dishes. When buying fish, ask the store to help clean it up and divide it into two portions. By the way, the fish head can also be split. The fish head can be used for soup, and you can make chopped pepper fish head. If you make chopped pepper For the fish head, it is better to take a piece of meat when cutting it. Of course, not all fish can be cooked with chopped pepper fish head, soup or fish head vermicelli pot is also very delicious. If it is grass carp or black fish, the tail can be cut and braised. The meat of the tail is more tender and delicious after braising. The fish body is divided into two halves. If the fish is cooked, it can be cut together with the spine. If the fish is made, the spine needs to be cut off. In this way, we still have to find a way to eat the fish bones. When making pickled fish or boiled fish, the fish bones are usually used directly in the soup. When it is not used to make pickled fish, then use fish bones to make the soup.
Use fish bones to cook a pot of creamy, delicious and completely fishy-free fish soup. There are a few points to note. Let's take a look together. This method is also suitable for making radish crucian carp soup or other fish head soups. "

Ingredients

Some Fish Bone
Some Ginger
Some Cooking Wine
Some Salt
Some Pepper
Some Radish
Some Cooking Oil

Carrot Fish Bone Soup

1. A pair of fish bones, washed clean and chopped into pieces for later use. No need to pickle, but it must be cleaned.

2. Preheat the pan or wok, pour a little oil, first put the ginger sliced into thick slices, then put the sliced fish bones, and fry on medium-low heat until fragrant. Here are two points. One is a frying pan. It is easier to operate with a non-stick pan. An iron pan that is well maintained is also possible. This kind of pan can use less oil and will not fry the pan when frying; the other point is how much oil is used. According to the habit of Sister Crab, there is no need for a lot of oil. Of course, if you use more oil, the soup will be whiter and the aroma will be relatively strong. This is because the result of oil emulsification, most of us don’t need these extra oils.

3. When the fish bones are frying until they turn slightly yellow, pour two spoons of cooking wine into the pan, and heat the pan with the hot ingredients. The cooking wine will volatilize soon after it is in the pan. With the volatilization of the cooking wine, it can take away some of the flavor and remove the fishy One way.

4. Move the fried fish bones into a casserole and heat the water. Using hot water here makes it easier to emulsify the fat of the fried fish and the soup will turn white. If you don't take into account that hot water saves time, you can use cold water. In the process of stewing the soup, if the soup is kept on a high fire after the high heat is boiled, the fish bone soup will become whiter. On the contrary, the soup will become clearer when the soup is cooked on a low heat. Open the lid when boiling the soup, the soup will be more delicious, but a part of the water will evaporate when the lid is opened, pay attention to the overall water consumption. Try not to add water in the middle of the soup, it is best to add enough water at once.

5. When boiling the soup, cut the white radish into shreds and set aside. It is better to use ivory radish for the radish. The spicy taste is relatively light, the water content is relatively sufficient, and the soup is sweet and has no smell.

6. Add the shredded radish when the soup is almost ready and cook for 5 minutes. Season with salt and white pepper, add chopped coriander and serve. The time for boiling the fish soup is as long as possible, at least 40 minutes, so that the soup will be delicious.

7. Drink the cooked fish soup while it's hot, it's warm and comfortable.

Tips:
In the same way, crucian carp soup is also very good.
Ms. Crab doesn’t deliberately pursue the color of the soup. The main reason is that I don’t want to eat too much fat, but the method should tell you. If you like, try it yourself. When frying the fish, use hot water to make the soup. A little bit, it is guaranteed to cook a creamy and fragrant fish soup.