Clear Stewed Fish Soup (simple Version)
1.
Raw material; clean the fish, cut two cuts diagonally on each side of the fish body (experience tells me that I should choose a smaller fish soup to have a thicker juice)
2.
Warm the wok slightly, wipe it with ginger slices on the bottom of the pan;
3.
Put a little oil in the pot, put the fish in 70% heat, fry the yellowish on both sides and remove it for later use;
4.
Leave a little oil in the bottom of the pot, saute the ginger slices, add carrots and stir fry;
5.
Put the fried fish on top of the carrots;
6.
Add white vinegar; shake the pan gently without stirring (
7.
Add boiling water;
8.
Just submerge the body of the fish with boiling water, add the chives; simmer on high heat for 20 minutes;
9.
About fifteen minutes, the soup has become very thick (pay attention to the amount of water during the stewing process), then turn the heat to a low heat and simmer for five minutes;
10.
Remove the chives and ginger slices, add salt to taste;
11.
Delicious, drink while hot;
Tips:
Be sure to add boiling water. Experience tells me that adding cold water to a boil does not taste fresh;
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