Pork Skin Bass Soup-all Wrinkles are Gone
1.
Cook the skin in a pot of cold water until it changes color, pick it up, and pour out the water in the pot.
2.
Cut the skin of the meat that has been flying over the water into small thin strips, add an appropriate amount of cold water to the pot, and cook the skin.
3.
Pick up the cooked pork skin, put it in a blender and smash, and save the soup of the boiled pork skin for later use.
4.
Pour the crushed pork skin into the boiled pork skin soup, add appropriate amount of salt and a teaspoon of wine and stir well.
5.
Wash the sea bass, cut three knives on the back, and cut three knives on the front and back for the taste.
6.
Put the sea bass in the skin broth, sprinkle with wolfberry, bring to a boil over high heat, and simmer for 20 minutes. Very fragrant and thick soup is there.
Tips:
1. The skin should be broken, so the soup is very mellow.
2. When stewing fish, gently shake the soup with a spatula. Don't let the fish skin stick to the pot and break the fish skin.
3. You can add some seasonings you like. I like white soup, so I didn't add soy sauce.
4. Wine is to remove the fishy smell, cooking wine, white wine, etc. can be used, depending on what kind of taste you like.
