Name: Korean Spicy Fish Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces herring; 150g tofu; 100g radish; 100g squash; Some Chrysanthemum; 1 piece green pepper; 1 piece Red chili; 10g garlic; 2 pieces Green onions; 20g Cooking Wine; 10g Soy sauce; 20g Korean Hot Sauce; 15g Miso; Some pepper; Some salt; 3g Chili powder; 2g Ginger powder

Korean Spicy Fish Soup

1. Prepare all the ingredients.

2. Wash herring and cut into sections, then sprinkle with cooking wine and pepper to marinate for a while.

3. Slice green onion and pepper, mince garlic. Wash Chrysanthemum chrysanthemum and cut into sections.

4. Soak the tofu slices in light salt water for 10 minutes.

5. Peel the radish and cut half moon with zucchini

6. Put the radish in the casserole and add the right amount of water.

7. Add Korean chili paste.

8. Add another spoonful of miso.

9. Add half of the garlic paste.

10. Add soy sauce.

11. Add chili powder.

12. Cook for 10 minutes.

13. Then add cooking wine.

14. Add ginger powder.

15. Join the herring section.

16. Add a lid and cook on high heat for 15 minutes.

17. Then add the zucchini.

18. Add tofu and cook for 5 minutes.

19. Add salt.

20. Add pepper to taste

21. Add green and red peppers and garlic paste.

22. Add chrysanthemum chrysanthemum.

23. Sprinkle the shallots and boil to turn off the heat.

Tips:
Marine fish will have some fishy smell, so you must first marinate it with cooking wine and pepper to remove some fishy smell.

Zucchini and tofu do not need to be cooked for a long time, just put them in the pot for 3-5 minutes.

Add half of the garlic paste first, and then put the remaining half together with the green red peppers and green onions at the end. Use heat to force out the aroma, and the soup will taste more mellow.