Sour Soup Mackerel
1.
First prepare all the ingredients, remove the roots of the soybean sprouts and wash them.
2.
After removing the internal organs, the mackerel is cleaned and cut into pieces with a knife.
3.
Cut the green onion, ginger, and garlic into thin slices and shreds. Pick and wash the cabbage and cut into sections.
4.
Pour an appropriate amount of water into the pot to boil, add a little salt and a few drops of cooking oil, and blanch the soybean sprouts first. After boiling, they will become soft and drained.
5.
In the same way, blanch the cabbage, remove it from discoloration, and drain the water.
6.
Heat up the pot, add peanut oil to heat, add the onion, ginger, and garlic until fragrant.
7.
At this time, add the sour soup sauce for seasoning, and continue to fry slowly over low heat to create a fragrance.
8.
Pour an appropriate amount of water into the pot and bring it to a boil.
9.
Add the sliced mackerel and bring to a boil.
10.
At this time, add cooking wine to improve the smell.
11.
Add pickled peppers for more flavor. Continue to simmer for about 15 minutes over medium heat.
12.
When you see that the soup in the pot becomes more and more viscous.
13.
Add the starch that has been melted in advance to thicken it.
14.
Turn off the fire when the fire is boiled.
15.
Place blanched soybean sprouts and cabbage under the plate.
16.
Put the cooked mackerel on top, pour the soup, sprinkle with crushed red pepper on top, and enjoy.
Tips:
Soy bean sprouts must be blanched when blanching water. If they are not cooked, they will be poisoned...
