Spring is coming, spring is warm, everything is awake, and many seasonal ingredients have become regular customers on the table of every household. We live by the sea, and naturally have a lot of seafood. In the spring, there is a particular variety of seafood, because after winter, the weather warms up and many fish swim back to the shallow sea. Today to introduce you to a small fish, the size of only the size of the tail finger, the whole body is hard scales, do not know how to eat people are afraid. I don't know, this small fish is a good ingredient for boiling soup, local fishing as a treasure, the cooked fish soup is very delicious, not to be praised to say that it is better than chicken soup.
This small fish lives in the shallow sea, every time the tide rises, we take the net to the sea, without a moment's effort, the fish and shrimp will go online, saving money to buy vegetables, which is the benefit of living by the sea. Every time the fish soup is cooked, this hard-scaled small fish is preferred, but the time to scale is too long and requires a little patience. Mom often says to scale for 1 hour and drink soup for 1 minute. Indeed, every time it is served, everyone will bottom out with a bowl. The fish were not eaten, and the soup was drunk. A bowl of fresh fish soup, no complicated steps, just a piece of old ginger slices to remove fishy, a bowl of delicious fish soup let you drink enough! Now come with me to make this delicious fresh fish soup! #春季美食大赛 #
Seafood Mom's Recipe: Fresh Scaly Fish Soup --- Recipes
Ingredients: Scaly fish, ginger slices, salt, peanut oil, white wine
- step 1 -
This small fish with hard scales, called "Ding Lao" in the local dialect, when it was first caught, the scales of the fish glowed and were beautiful. Today, we cook soup with half a pound of small fish and a piece of ginger.
- step 2 -
First of all, we have to go to the fish scales first, this small fish is full of hard scales, not big, can only be scraped with a knife to remove the fish scales, this process takes a little time, so be a little patient. After removing the head and fish scales, wash and set aside. Peel the ginger and cut into slices to set aside.
- step 3 -
Pour oil in a hot pan and sauté the ginger slices until fragrant. In this step, some people like to fry the fish first and then put the ginger. In my case, ginger slices are fried in oil, the flavor is stronger, and the removal of fish is more effective!
- step 4 -
Pour in the prepared small fish and fry over medium heat for about 2 minutes, so that the ginger flavor dissolves into the fish to better remove the fishy taste.
- step 5 -
Then, we pour in the right amount of water, cover the pot, cook for about 4 minutes, should not be cooked for too long, the fish is easy to grow old.
- step 6 -
Finally, we add a little liquor and double remove the fish. If you don't like the fishy smell that is too heavy, this step is more effective, the liquor can not only remove the fishy, but also has a faint aroma of wine, increasing the freshness of the fish soup.
A pot of fresh fish soup, on fire to cook, does not take 10 minutes to get it, original, delicious, this is the fishermen in order to drink this bowl of soup, would rather spend 1 hour to go to the fish scales, worth it. Here, there are a few tips to share with you:
To make the fresh fish soup more intense and white, you need to pour the oil and heat the pan and fry the fish, let the fish heat evenly before pouring water.
Ginger is a must-have, and its ginger flavor is stronger than that of tender ginger.
There is liquor at home, which can be added with a few drops, and it is also the best ingredient to remove fishiness.
Seafood Mom: Toutiao plus V certified creator of high-quality food, multiple Qingyun Project winners. Make an effort to make healthy recipes and take every picture well. If you like, please like, favorite, retweet. Pay attention to the seafood mother, and make a good meal together.