Small fish soup is believed that people who have drunk it will never forget it. It's delicious. It can definitely be called delicious food. But now it is difficult for many restaurants to find traces of it, and the specific reasons are not explored. Today, let's take a look at how to make the best small fish soup and learn the home-cooked practices of authentic small fish soup.

1 First, choose wild and fresh fish and shrimp;

2. Small fish don't need to gut, just clean, drain water, and marinate with proper amount of salt and thirteen spices (or spiced noodles) for about half an hour;

3. Beat the pickled fish and shrimp into eggs and stir them evenly, then add a proper amount of flour and stir them evenly, so that all the fish and shrimp are evenly coated with a layer of paste;

4. Put peanut oil in the pan, and when the oil temperature reaches 7 minutes, fry the small fish and shrimp in the oil pan until cooked;

5. Stir-fry until Huangshi is smashed. Drain the small fish and shrimp with a colander and take them out for later use;

6. Clean the pan, heat it and drain the oil. After the oil is hot, put the onion, shredded ginger and dried Chili (optional) into a wok, and then put the fried fish and shrimp into the wok and stir fry. You can add vinegar and soy sauce according to your own needs, and then pour in boiling water.

7. Cover the pot, simmer for about 20 minutes after the water is boiled, and add sesame oil, coriander and minced garlic to taste.

You are welcome to pay attention to the "Food Archives" and recommend or discuss food. If you have good experience, please comment and share! Life is stressful, don't forget to treat yourself with food and enjoy life from it!

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