Sour Soup Sea Bass
by vinlygau
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Open! This heavy taste step is represented by the kitchen knife and axe.
2. Soup wok! Cut the tomato into cubes, add the right amount of water to the pot, and then add the right amount of pickled peppers to boil to the dead!
3. Ling Chi! It takes countless hours to perform such a highly professional operation for the first time. Decapitate the fish first, and then separate its flesh and blood. Cut off the fish piece by piece with an extremely sharp knife! Because there is no staff to attack, no precious image data is kept in the middle process. Add appropriate amount of salt, pepper, starch to the processed fish fillets, and then add a little cooking wine. Pickled.
4. Go to the pan! Heat the wok until it smokes! Add oil and appropriate amount of salt, add fish head, fish tail and fish bones to the pan, fry until golden on both sides, add ginger slices.
5. Go to the pan! Heat the wok until it smokes! Add oil and appropriate amount of salt, add fish head, fish tail and fish bones to the pan, fry until golden on both sides, add ginger slices.
6. Boiled! Add a little pickled pepper water, some salt, a little chicken essence and sugar to the tomato soup to taste. Filter out the tomatoes, pour the sour soup into the pot at a water temperature of 100 degrees Celsius, and suddenly there is a lot of smoke! Then add the prepared white jade mushrooms. Cover the pot and cook for two minutes on medium heat.
7. Hot! Change to high heat and pour the marinated fish fillets into the pot.
8. Get the pot. Just cook it in one minute! Add a few scallions when serving.
9. Dangdang Dangdang! The Top Ten Torture Editions of the Manchu Dynasty Yang's Invincible Sour Soup with Seabass Licheng
