Big fish soup with bean curd and vermicelli

Big fish soup with bean curd and vermicelli

Introduction:

"My son is nine months old and can eat fish. At noon on Sunday, I bought a carp from Dongping Lake. I cut the meat from the belly of the carp and steamed it for my son. I didn't put any seasonings. My son likes it very much. After I finished making fish for my son, I had no time to make fish any more. I had to cut the fish into sections, marinate them with salt and put them in the refrigerator. I made them last night, hehe. I'm the only one in my family who loves fish, so I'm the only one who enjoys it

Production steps:

Step 1: cut the fish.

Step 2: put water in the pot, boil the water, and put in the cut tofu. Cook for a few minutes and remove. Cook the tofu in advance, it's not easy to break when frying.

Step 3: put the oil in the pan, heat the oil, put in the cut ginger slices, and use a spoon to press the ginger slices around the bottom of the pan, so that it is not easy to stick to the pan when frying fish. Put in the fish.

Step 4: after frying for a while, turn over. Be careful not to break the fish when turning over.

Step 5: adjust the seasoning in advance and pour it on the fish section.

Step 6: add appropriate amount of water, and do not pass the fish section.

Step 7: after boiling, pour in the tofu.

Step 8: when the soup is a little white, add the prepared noodles in advance. Let's stew for a while.

Step 9: Vermicelli absorb water, you can stew for a while. It's ready to go

Materials required:

Carp: one

Tofu: right amount

Vermicelli: right amount

Vinegar: a spoonful

Raw soy sauce: a spoonful

Old style: two spoonfuls

Ginger: two

Precautions: 1. Blanch the tofu in advance, so it's not easy to break when frying. 2. Wipe the bottom of the pan with ginger slices. It's not easy to stick when frying fish. 3. Because the fish was salted in advance, there was no more salt in the later cooking. If you think it tastes light, you can add a little more salt

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh