Practice of perch fish head soup
Practice of perch fish head soup
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Ingredients: tofu 1 block, vanilla, ginger, white pepper, monosodium glutamate, rice wine and onion.
1. Scales, gills, abdomen and cleaning of perch.
2. Cut off the head of sea bass and wash it with tofu.
3. When the oil is hot, learn to put down the head of the sea bass and fry it.
4. Slice the tofu, fry it in edible oil and take it out.
5. Take a stone pot, put proper cold water, and learn to put down the head of sea bass.
6. Add onion knots, ginger slices and rice wine.
7. Bring the fire to a boil and cook for 20 minutes on medium heat.
8. Learn to put down tofu and cook for 8 minutes on low heat.
9. Add salt and white pepper to taste.
Practice of perch fish head soup
Exercise 2
There are many kinds of perch, including yellow perch, lake perch and white perch. The sea bass is sideways. Adult fish are 30 ~ 60 cm long, with large mouth, thick back and small scales. It lives by the sea and swims back to the pool in winter. It is fierce and feeds on small fish and shrimp. The meat of perch is milky white and has no thorns. The meat is tender, smooth and tender. Perch is produced in warm temperate coastal cities all over the world, with the largest output in Australia and Canada.
Ingredients: perch 500g.
Accessories: oil, salt, onion and ginger.
The practice of bass soup:
1. Clean bass
Cut the perch into small pieces
3. Ginger slices and onions
4. add some oil to the pot and put ginger slices.
Put in bass
Practice of perch fish head soup
6. The skin of fried fish turned white
7. Add the right amount of water
8. Cook with high fire until the juice boils, turn to low heat and simmer slowly until the juice skin turns white, and add onion and salt.
9. Cook it again.
skill
Note: When cooking fish soup, you should first boil the juice with high fire, and then simmer it with low fire until the juice skin turns white.