Crispy Fish Bone Soup
1.
Ingredients preparation:
Wash the squash, shave the fillets, leaving the head and tail. (The fish meat part is processed separately if I want to use it to make fish balls).
Cut winter melon into thick slices, and slice celery and shiitake mushrooms into thin slices;
Dice garlic and ginger, wash and set aside the red dates;
2.
Ingredients handling:
Chop the fish head into two pieces and the fish bones into pieces. Marinate the fish skin and fish belly with cooking wine and salt for about 20 minutes.
3.
Fish flying water:
Blanch the marinated fish pieces in boiling water for about 30 seconds and quickly remove them;
4.
Fried fish:
Pour an appropriate amount of oil into the bottom of the pot, add garlic/ginger diced to fragrant, pour in the fish head and other pieces of fish;
5.
Add boiling water:
Pour in boiling water, be sure to cover all the ingredients;
Bring to a boil over high heat, skim the froth, add a little Erguotou (white wine would be better), turn to medium heat and cook;
6.
Pour in shiitake mushrooms, celery and red dates and cook for about 10 minutes;
7.
Pour the winter melon and continue to cook for 20 minutes;
8.
Seasoning:
Add appropriate amount of salt and chicken powder and stir evenly to turn off the heat.
Filter the dashi to the plate and you are done.
Tips:
The flying time of fish meat should not be too long;
When loading, it is best to filter;
