Spicy Fish Soup with Black Carp Tail

Name: Spicy Fish Soup with Black Carp Tail
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tail Silver carp tail; 1/3 block Old tofu; 1/2 root Green onions; A Red chili; A green pepper; 50g (or zucchini) Loofah; 50g radish; A tablespoon Minced garlic; 2 tablespoons Korean chili paste; A tablespoon Fine chili powder; A small spoonful salt; A small spoonful pepper; 2 tablespoons Cooking Wine; A teaspoon Chicken Essence

by m+n Zhang Zhensheng

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I believe that many people have watched Korean dramas. In the drama, they often see heroes drinking soju at street corner vendors. More than 90% of the soup they drink is spicy fish soup. The Korean peninsula is surrounded by the sea on three sides, and seafood is very common. In Shanghai, I tried a lot of fish, but they all failed (because the sea fish is not easy to buy and not fresh). Yesterday I suddenly thought of the so-called black carp, I bought black carp tail to try it. I didn’t expect it to succeed. It was delicious. You may come here. Try it.
The disadvantage of this black carp is that there are many small spines. Among freshwater fish, I think tilapia is good, with few spines and delicious meat. The black fish is too slippery, too troublesome, and there are also many fish bones, so let's forget it for ordinary families! Next time I want to try catfish, it should be good"

Spicy Fish Soup with Black Carp Tail

1. Silver carp uses a knife to carefully scrape off the fine scales of the fish tail fin. Use a kitchen knife to slice the fish from the tail and continue to slice in with the big bones. Take out the fish fillets and chop the fish bones into small pieces for preparation.

Spicy Fish Soup with Black Carp Tail recipe

2. Loofah, radish, and zucchini are all sliced into half-moon-shaped 3mm thin slices, old tofu sliced 5mm thick, chili and green onion slices (all three kinds of vegetables can be used, you can also use two or one kind, if you want to use all of them, reduce the amount, otherwise you need to It's full)

3. Cut old tofu into 5mm thickness, slice chili and green onion, mince garlic

4. Take a small casserole, put the fish bones on the bottom, and then stack the loofah, radish, and old tofu slices

5. Silver carp fillets, cut three times (4 to 5 depending on the size of the fish) to make it easy for him to taste, stack them on the top, add water, and boil 80% over high heat

6. Put all the spicy soup seasonings together and evenly, add them to the boiling casserole, turn to low heat, cover the pot, and cook for about five minutes