Fresh Fish Soup
1.
The fish tail is opened, and the large fish bones and belly thorns in the middle are removed
2.
Remove the skin and red part, cut into slices (the net weight of the fish fillet is 260 grams), rinse off the blood with clean water
3.
Control the water, cut in a little ginger slices to remove fishy
4.
Pour the fish fillets and ginger into the nutrient-breaking conditioner, and add about 180-200 grams of cold water
5.
Start the conditioner for more than one minute. The power can be turned off after the custom time is more than one minute. Twist the fish paste without thorns by hand.
6.
Pour the fish paste into a basin, add salt and homemade chicken essence, stir clockwise, then add the egg white and stir clockwise (I made a little more water this time, so the amount of water in the recipe is reduced)
7.
Add chicken broth to the pot, boil it, scald the washed small rapeseed and remove it. Turn on the fire, put the fish paste in the piping bag, and choose the appropriate flower mouth. When the chicken soup in the pot is a bit hot, the flower mouth is next to the chicken soup and directly squeeze the fish paste into the fish paste. Quickly insert the carrot cut flower stamens on the flower center, warm and cooked . (This process is a bit difficult and requires a few practice), seasoning out.
8.
The finished picture, the chicken soup is very fresh, and the fish paste is very tender.....
9.
Finished picture!
10.
Finished picture!
11.
Finished picture!
Tips:
1 It is necessary to use a nutrient-breaking conditioning machine to beat fish paste. Only this kind of high-horsepower can quickly crush the fish bones without destroying the nutrition!
2 To make fish balls, just add a small amount of water to smash the fish, then mix in the egg white and starch and stir it up.
