Xiaohe Fish Soup

Name: Xiaohe Fish Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Small river fish; Some Green onion ginger; Some pepper; Some garlic; Some oil; 5g salt; 3g Vinegar; 2g Oyster sauce

by Minger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I bought some small fried fish in the cafeteria today. In fact, this kind of small fish is very cheap. It only costs about three or four pounds per catty in the market, and they are all very fresh. This small fish was fried and crispy, the smaller one was crispy and fragrant. I picked it out and ate it. There were some larger ones left. I took them home and cooked a bowl of soup. My second treasure uses this bowl of small fish soup. Pao rice, I ate a large bowl, and yelled as I ate: I will have fish soup pao rice tomorrow!

Ingredients

250g Small River Fish
Some Green Onion Ginger
Some Pepper
Some Garlic
Some Oil
5g Salt
3g Vinegar
2g Oyster Sauce

Xiaohe Fish Soup

1. Because I bought the fried small fish from the cafeteria, I omitted the frying step, but I also need to talk about the method of frying. Remove the internal organs of the small river fish, add some cooking wine to pickle it for a while, then put it in the oil pan and deep-fry it.

Put the fried fish in the pan, and add the green onion, ginger, garlic and pepper at the same time.

2. Pour in an appropriate amount of water, turn to a low heat and simmer.

3. Boil until the fish soup is thick and white like milk, add salt, vinegar, oyster sauce, and pepper to taste, then serve.

4. Looks very appetizing!

Tips:
Minger's summary: 1 Before the small river fish is fried, it should be pickled with cooking wine to remove its fishy.

2When frying, try to deep-fry as much as possible, so that there is no problem eating the fish bones

3 When boiling fish soup, you can use hot water to quickly boil thick fish soup as white as milk.