Preserved egg and fish soup

Preserved egg and fish soup

Introduction:

"I was overwhelmed by continuous overtime work. On the day of the end of the task, I lost my spirit. After sleeping at home for two days, I still couldn't slow down. Old rhythm, when young, work overtime every day, the next day is still full of energy. When tired to the extreme, I don't want to eat anything. Except for white surimi and salty, the only thing that can move me is warm and light soup. I suddenly wanted to drink a mouthful of preserved egg fish soup. I still remember that I was extremely tired at that time. That delicious preserved egg fish soup saved me and fed my whole stomach. It made me want something. The warm and delicious fish soup has always been in my memory. Strong support on the market, brought back fresh grouper, steamed fish, fish head, fish tail, fish bone and preserved eggs to boil a bowl of fresh thick fish soup, to add energy to the exhausted

Production steps:

Step 1: choose fresh groupers.

Step 2: ask the master to deal with the fish and take the head, tail and bone.

Step 3: wash, put it into the casserole, add the washed ginger.

Step 4: add appropriate amount of water.

Step 5: bring to a boil over high heat, turn to low heat and cook for about 20 minutes.

Step 6: wash the preserved eggs, shell them and cut them into pieces.

Step 7: wash celery and cut into celery beads. Fish soup turns to high fire and lays preserved eggs.

Step 8: turn the fish soup to high fire and lay preserved eggs.

Step 9: bring to a boil again, season with salt and pepper, add celery beads and turn off the heat.

Materials required:

Grouper: 1

Preserved eggs: 2

Ginger: 1 small piece

Celery: 1 handful

Salt: right amount

Pepper: right amount

Note: the rest of the fish steamed the most delicious, boiled fish soup with ginger and pepper can remove the smell.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light