Perch in Red Soup

Perch in Red Soup

by Gluttonous

4.7 (1)
Favorite
2

Difficulty

Normal

Time

30m

Serving

2

When it comes to "red soup", it is associated with the spicy "red oil" of Sichuan cuisine. Today's [Red Soup Sea Bass] can be said to have nothing to do with the spicy flavor.
This "Red Soup Sea Bass" is made with tomato juice. Because of its bright red color, it is called "Red Soup Sea Bass". The taste is mainly sour. You can eat fish as well as soup. Invigorate the spleen and appetite, greatly increase appetite.
For this [Red Soup Sea Bass], you can also replace the main ingredient with other freshwater fish you like, and then cook it in this way. "

Ingredients

Perch in Red Soup

1. Clean up the perch; use a knife on the back.

Perch in Red Soup recipe

2. Wash the tomatoes and beaten the juice with a food processor.

Perch in Red Soup recipe

3. Heat oil, add green onion and ginger and stir fry until fragrant.

Perch in Red Soup recipe

4. Put in the sea bass.

Perch in Red Soup recipe

5. When the fire is strong, cook the cooking wine and vinegar successively.

Perch in Red Soup recipe

6. Add chutney.

Perch in Red Soup recipe

7. Add tomato juice and appropriate amount of water.

Perch in Red Soup recipe

8. After boiling, cook for 10 minutes on medium and small fire.

Perch in Red Soup recipe

9. Season with salt to taste.

Perch in Red Soup recipe

10. Turn the fish over and cook for another 3 minutes, then turn off the heat.

Perch in Red Soup recipe

11. Put the fish out of the pot and put it in a bowl first.

Perch in Red Soup recipe

12. Then pour in the broth and serve after garnishing.

Perch in Red Soup recipe

Tips:

1. You can leave it without chutney.
2. More tomato juice is better.

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