Preserved Egg Fish Soup
1.
Choose fresh groupers.
2.
Ask the master to handle the fish well and take the fish head and fish tail and fish bones.
3.
Wash it, put it in a casserole, add the washed ginger slices.
4.
, Add appropriate amount of water.
5.
Bring to a boil on high heat, turn to medium and low heat and cook for about 20 minutes.
6.
Wash the preserved eggs, shell them, and cut into pieces.
7.
Wash celery and cut into celery beads. Turn the fish soup to high heat, and lay the preserved eggs.
8.
Turn the fish soup to high heat, and lay the preserved eggs.
9.
Bring to a boil again, season with salt and pepper, add celery beads, and turn off the heat.
Tips:
The rest of the fish is steamed most deliciously. Adding ginger and pepper to the fish soup can remove the fishy smell.