Fresh Fish Soup Powder
1.
Prepare the ingredients: sliced ginger; clean the cut fish: remove the fish gills and clean the scales. The black film in the belly of the fish must be scraped off. Pat a little salt, pepper, and cooking wine on the inside and outside of the fish. Marinate for about 10 minutes and set aside; rinse the sea rice and scallops and soak them for later use; heat the frying pan and fill with oil, the lower part of the ginger slices will be fragrant, remove and discard, put the crucian carp into the pan, and fry until the sides are slightly yellow and scorched
2.
Put the fried fish into a large pot, pour some clean water, put the ginger slices into the pot, put the soaked sea rice and scallops into the pot, boil over high heat, and use a spoon to skim the froth in the pot Dump; wash the radish and cut into pieces with a hob
3.
After boiling the pot again, turn to medium heat and continue to cook for about 15 minutes. When the soup is milky and thick, turn off the heat, take out the fish in the pot completely (for other purposes), filter the soup in the pot and pour it into the small milk pot; prepare Good rice noodles. If there are sticky noodles, tear them apart. Wash the shallots and chop finely.
4.
Boil the fresh fish soup in the small milk pot, season with salt and pepper, put the vermicelli into the pot, boil again, sprinkle with chopped green onions, and serve with 2 drops of sesame oil.
