Golden Thread Soup

Name: Golden Thread Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Golden thread; 3 pieces celery; 1 parsley; Some salt; Some oil; 1 Chives; 1 piece ginger; a little Chicken noodles; a little pepper

by Easy to cook

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The small golden thread in the sea fish has less fat content and higher protein and calcium content. It is very suitable for drinking in soup. If it is fried or braised in brown sauce, it is relatively troublesome to eat, and the fish has more small spines. Shishang often buys it home and makes the soup. The boiled soup is stirred evenly, and the soup residue is filtered out and discarded. The rich soup can be eaten safely by the elderly and children without worrying about the fishbone stuck in the throat. It is relatively safe to eat. In winter, if the skin is dry, drink more fish soup to moisturize dryness, keep cold and keep warm. "

Ingredients

800g Golden Thread
3 pieces Celery
1 Parsley
Some Salt
Some Oil
1 Chives
1 piece Ginger
a little Chicken Noodles
a little Pepper

Golden Thread Soup

1. Remove the scales, gills, viscera, oil and black film in the belly of the golden thread, wash and drain the water, add 1 tablespoon of salt and spread the fish body, marinate for about 15 minutes;

2. Heat up a pan, put an appropriate amount of oil, shake the water on the fish dry again, and fry slowly in a frying pan over medium heat;

3. Wash and chop celery, ginger, shallots and coriander;

4. Fried golden threads until browned on both sides;

5. Put about 5 bowls of water in the soup pot, add ginger and boil;

6. Put the fried fish in the soup pot, cover the pot and cook on high heat for about 30 minutes;

7. Cook until the soup is rich and whitish, add pepper;

8. Add salt and chicken powder;

9. Finally, sprinkle chopped celery, chopped green onion, and chopped coriander, stir evenly, pour out and filter out the soup residue, and serve

Tips:
Tips for food: After the golden thread is cleaned, it is marinated in salt for a while. It will not stick to the pan during frying. The cooked soup will be fresher and sweeter and richer. Celery and coriander are good for removing fishy and fragrant effects. You can add a little pork liver or fried eggs to enhance the nutrition and layering of the soup~