How to make black fish soup

How to make black fish soup

1. Wash the fish, cut it quickly, drain the water and set aside. Cut the green onion into sections and slice the ginger and set aside.

2. Heat the pot, use a spoon to scoop out a spoonful of lard (solid), then add two spoons of vegetable oil (vegetable oil), mix thoroughly, and heat to about 70% hot, then add the fish Add the onion and ginger to the pot and fry for one minute, turning the fish pieces slowly so as not to break the fish skin. Otherwise, they will be like stamps, not in good condition, and none of them will sell well. Since it is gourmet food, of course you have to pay attention to the presentation. Fry for a while longer.

3. Then add an appropriate amount of cold water. Note that it is cold water, not hot water, so that the protein in the fish can be fully dissolved.

4. Change to medium heat and simmer for 20 minutes, then remove the pot and add appropriate amount of salt and MSG (it is best not to use chicken essence).

To summarize, when making fish soup, it should be white and good-looking. One is to choose a mixture of animal and plant oil. The other is to put cold water. The third is not to saute the onion and ginger first, because the oil pan heats up quickly. It is easy to blacken the onion and ginger, so that all the black lumps float in the soup, which will not only affect the whiteness of the soup, but also affect the appetite. Add it together with the fish. After the soup is ready, the green onion and turmeric soup will become white, making it white. It's very pleasing to the eye and tastes delicious.

Hope it helps you