Sanquan Fish Soup Stewed Three Vegetarian
1.
Put a little oil in the pan and fry the fish bones.
2.
Fry fish bones until slightly yellow, add green onion and ginger until fragrant.
3.
Then pour the hot mineral water into a big fire and boil it.
4.
After the soup is boiled, boil it on high heat for 10 minutes. After the soup is boiled until white, pour a little Shao wine.
5.
Then adjust the base flavor with a little salt.
6.
Pour in the fresh mushrooms and cook for a while.
7.
Pour in tofu and cabbage in portions to stew.
8.
Then sprinkle a little pepper.
9.
After 5 minutes of cooking, sprinkle a little MSG to make it fresh.
10.
Then it can be eaten out of the pot.
Tips:
The characteristics of this dish; the soup is white in color, delicious in taste, diverse in materials and rich in nutrition.
Tips;
1. Fried fish must be slightly colored, hot or boiled water must be used when cooking the soup, and the fish soup or milk soup must be cooked on a strong fire during operation. This is also the basic cooking common sense and technique, otherwise the soup color will not be good. Will be white. If you want to make milk soup or fish soup more delicious and whiter, use a little lard for better taste and color.
2. After the white fish soup is cooked, the ingredients in it can be free, as long as you like it, you can put it in the pot, such as mushrooms, meatballs, fish balls, chicken slices, tofu, vegetables and so on.
The delicious soup "Sanquan Fish Soup Stewed with Three Vegetables" made from leftovers of the big stir-fry spoon is ready for your reference!
