peculiarity:
This dish combines the fragrant barrel bone soup with the fresh fragrant fish soup, which can not only be spoken of bone meat, but also can taste the fresh fish, fresh and thick combination, the soup is more mellow at the same time, but also enriches the taste experience, meat and fish soup are complete, let people have a sense of satisfaction of feasting.
Ingredients:
800 grams of fish, a whole piece of bone.
Accessories:
100 grams of white tofu, 50 grams of ginger, 30 grams of hunan local pointed red pepper, and a little green onion.
seasoning:
20 g of salt, 20 g of flavor powder.
method:
1. Cut the fish into pieces, chop the bones into two pieces of flying water and set aside.
2. Put the bones, ginger and water together in a pressure cooker, press for about 30 minutes and then remove and set aside.
3. Add rapeseed oil to the hot pot, fry the fish pieces, fry until both sides are golden brown, add water just over the fish pieces, put the ginger, after the whole heat is boiled, add the barrel bone, turn to the medium-low heat, add the chili rings, salt, flavor powder to taste, then add the white tofu, cook for about 3 minutes, add the green onion when you come out of the pot.
The essential:
1. Before cooking the fish soup, it should be fried, and then directly add water to boil after frying, in order to cook its aroma.
2. The amount of fish meat should be more than the weight of the barrel bone, so as to avoid excessive weight and thickness of the meat taste and cover the umami taste of the fish.