Fresh Fish Fillet Soup

Name: Fresh Fish Fillet Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some fillet; a little Bean sprouts; a little Pleurotus ostreatus; a little spinach

by Little fish 9020

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Today I took Doubao for massage, hoping that her cold would get better. There was a big vegetable market on the way back. Although it was a bit rainy at the time, it still couldn’t resist my enthusiasm for visiting the vegetable market. I bought it and bought it all at once. For several days of dishes, of course, my main dish-fish is not even less, so I bought a large grass carp. I was going to cook fish hot pot, but I didn’t eat until 4 o’clock. In the evening, I simply made some fish slice soup and drank it warm. Warm your heart and stomach.

Ingredients

Some Fillet
a little Bean Sprouts
a little Pleurotus Ostreatus
a little Spinach

Fresh Fish Fillet Soup

1. Because the grass carp I bought weighed 3 catties and only two people ate it, I picked some fillets. When buying fish, tell the master to cook hot pot fish and ask to help slice the fish so that you don't have to make it again when you come back.

2. Put the cut fish into shredded ginger, a little starch, cooking wine, salt, and a little light soy sauce to marinate for at least 30 minutes.

3. Wash the side dishes and prepare for use.

4. Put an appropriate amount of oil in the pot to fry the chili and garlic slices until fragrant, then add the bean sprouts, add an appropriate amount of salt and fry for about a minute, then add an appropriate amount of water to boil.

5. After the water is boiled, add the washed and drained oyster mushrooms, cover the pot and continue to cook on low heat. After the water is boiled, add the fish fillets to a boil over high heat.

6. Finally, add spinach, taste it, and add chicken essence to taste.

Tips:
Wash the fish and marinate it so that it’s more tender and more flavorful; my fish fillet is still a bit thick. When I bought it, the chef directly cut it and I didn’t change the knife. If I have time, I still cut it thinly. The taste will be better; you should pay attention to the order of placing the dishes, otherwise it will still affect the taste; if you like a heavy taste, it doesn’t matter, when you put the seasonings directly into the hot pot base, it will be great.