Fish bone soup: the third choice for silver carp

Fish bone soup: the third choice for silver carp

Introduction:

"A silver carp is eaten three times, the head is made of chopped pepper, the head is made of meat, the fish balls are made of meat, and the remaining bone is made of fish bone soup. This soup is still made before. It's reissued now. The processing of silver carp is all done by LG. I don't have so much strength and effort. The soup is still fresh. "

Production steps:

Step 1: food preparation.

Step 2: cut fish bone and frozen tofu.

Step 3: wash garlic and cut into shreds.

Step 4: heat the oil in a pan, add shredded ginger and saute until fragrant.

Step 5: then put in the fish bone, pour in the cooking wine, and stir well.

Step 6: add salt and water, bring to a boil over high heat, and simmer over medium heat for 5 minutes.

Step 7: add tofu and old Ganma, stir gently, cover, and continue to boil for a while.

Step 8: Sprinkle with minced garlic and spicy powder. Turn well and serve.

Materials required:

The bone of Hypophthalmichthys molitrix: moderate amount

Homemade frozen tofu: right amount

Garlic: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Lao Ganma: right amount

Spicy powder: right amount

Note: 1. Put the frozen tofu in, boil it for a while, not like tender tofu. 2. I feel that making fish soup should add some spicy flavor, which can remove fishiness, enhance flavor and appetizer.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy