Choi Fish Simmered Lotus Root Soup

Name: Choi Fish Simmered Lotus Root Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 75g Fortune Fish; 400g Lotus root; 15g ginger; 30ml Cooking Wine; 1g pepper; 3g Refined salt; 20ml Cooking oil

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Speaking of Wuhan, it has a good geographical location and extends in all directions. Famous schools are next to each other, and scenic spots are connected to each other. In addition, there are foods that foodies are most concerned about, and countless. You can get all kinds of snacks on the streets and alleys, all the way from the morning to the evening, without repetitive food for a week; having said so much, I can get it at your fingertips, as long as you want to eat, you can eat all kinds of snacks all the way from the morning to the evening. Think, and only by personal experience, can you discover its beauty more deeply.
Speaking of so many delicacies in Wuhan, the elves will introduce to you an authentic Hubei dish today. It is also a delicious dish suitable for autumn and winter, that is, Caiyu and lotus root soup. There are many rivers and lakes in Hubei, and the production of lotus roots is quite high, fish and shrimp are rich, so many of the delicacies made by Hubei famous dishes are related to "water"; fortune fish, also called black fish, raw fish, has the spleen and stomach. It helps to reduce swelling and improve immunity. People in Wuhan like to use it to make soup with lotus root. Especially in autumn and winter, the grandmothers who live in the old building always like to set up a briquettes stove on the empty ground downstairs. Put it on an old-fashioned big casserole and cook it slowly for two or three hours on a low heat. The aroma comes out from the cracks in the lid, which is particularly attractive. Now for the big environment, the briquettes have been eliminated. Switch to electric stew or a small gas fire. Clay pot, the taste is also very good.
Fresh fish, with waxy lotus root, boiled into a thick soup, especially nutritious. Boiled fish soup is simple and simple, but also difficult and some are difficult. The fish soup made by some people is too fishy to eat, and the fish soup made by others is not thick, and the soup is dark in color and small in detail. The tricks, I will introduce you all today, follow in the footsteps of the elves, come and taste the delicacies of our greater Wuhan. . .

Ingredients

Choi Fish Simmered Lotus Root Soup

1. A freshly slaughtered fortune fish. (Caiyu is very fierce, it is best to ask the fish seller to help slaughter it)

Choi Fish Simmered Lotus Root Soup recipe

2. Clean the black film, fish intestines, etc.

3. Cut into large pieces, divide the fish head in two, drain and set aside. (Caiyu has a lot of slime, remember to use a clean dishcloth to grab it and then cut the knife when operating it, in any case, be careful not to hurt yourself)

4. Prepare lotus root and ginger.

5. Cut the skin of the lotus root, insert it into the lotus root with the tip of a knife, and break it into large pieces. (Try to use the knife as little as possible to avoid rusty smell)

6. Boil water in a pot, blanch the lotus root for about 3 minutes, remove and drain for later use. (This is one of the tips to prevent the soup from turning black. The lotus root should be blanched first so that it will not change color during the cooking process)

7. In a separate pot, add cooking oil, sprinkle a small amount of refined salt when it is 80% hot, and fry the fish pieces.

8. Fry on medium and small fire when both sides are golden brown, add the old ginger slices.

9. Pour the cooking wine along the side of the pot to further remove the smell.

10. Add enough boiling water. (It must be just boiled water, and the amount of water must be added at once, it is a trick for the thick and white soup)

11. Transfer to a casserole, add the lotus root that was previously blanched, turn to the lowest heat after the high heat is boiled, and cook slowly for 1 hour.

12. Boil until the soup is thick and white, add salt and pepper, boil for 1 minute and turn off the heat. Put it in a bowl, sprinkle chopped green onion or chopped coriander according to your preference, and enjoy it beautifully.

Tips:
1: Caiyu is used to make soup, as long as the method of boiling is correct, there is no need to add any essence or the like to improve the freshness.
2: When frying fish, control the amount of oil as much as possible, the less the better. (We can first moisten the pan with oil and then pour in the excess oil.)
3: The nutrition of the fish is basically in the soup, but the fish meat, let’s not waste it. Take it out and put it on a plate, drizzle it with good light soy sauce, which is also quite delicious.