Minnow soup

Minnow soup

Introduction:

"Mingtaiyu soup is a typical seafood stew with Korean flavor. Although I am not Korean, I have lived in Yanbian Korean Autonomous Prefecture since I was a child, and my eating habits have changed with the Korean people. Since I moved to Weihai, I can't find the flavor of my hometown every time. So, gradually I have my DIY. Mingtai fish soup, the authentic way, is to add a very special seasoning, called "wild Suzi". This thing is in the Northeast in autumn, everywhere. For example, every spring in our family, we will spread some seeds of wild perilla seeds which we brought from Northeast China on the edge of private plots. We don't care about anything. In autumn, the harvest will be full. When we dry the wild perilla seeds and make soup, we will add some special flavor. I like it. It's the flavor of my hometown. "

Production steps:

Step 1: Mingtai fish, one with more than one jin. Remove internal organs, wash and cut into large pieces, set aside.

Step 2: slice radish and tofu separately.

Step 3: prepare the ingredients, hot pepper noodles, wild perilla seeds, hot pepper, scallion.

Step 4: heat the pan to cool the oil. First, fry the minnow.

Step 5: add soy sauce and chili noodles and stir fry.

Step 6: add the right amount of boiling water, then pour in the bean curd and radish slices.

Step 7: pour the wild perilla seeds into the wok and simmer for 15 minutes.

Step 8: before leaving the pot, pour in a proper amount of coriander.

Step 9: an authentic Korean traditional minnow soup will be fine. It's delicious and spicy. Let me taste the taste of my hometown.

Materials required:

Minnow: 800g

Radish: right amount

Tofu: right amount

Wild perilla: moderate amount

Scallion: right amount

Pepper: right amount

Soy sauce: right amount

Hot pepper noodles: right amount

Note: Mingtai fish, also known as bigmouth fish, belongs to the COD family. If not, it can be replaced by COD snow.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: medium spicy