Soup lotus soup blackfish soup & black fish fan soup
raw material:
Black fish (fish), lotus root, fans, salt, chicken, starch, soy sauce, soy sauce, oil, ginger.
practice:
Deal with fish:
1. After the black fish slaughtered, wash and dry the stem, cut off the tail, and remove the interrupted portion of fish along the back;
2. A small amount of fishbone remains in the portion of fish that is removed near the belly, and is removed with a knife;
3, the remaining non-barbed fish meat, obliquely cut into thin fish fillets along the skin;
4. Cut the rest of the fish rack and keep it with the fish head, fish tail, and fish skin.
Lotus blackfish
1, before the treatment of the fish rack, boil in the boiling water to remove blood, and then remove and control dry;
2. Place the well-made fish racks in the satay with good water, add ginger (a little more), lotus root (peeled and cut into hobs), scallion;
3, the fire boil, with a small fire simmer for 2.5-3 hours, then transferred to the right amount of salt and chicken can be.
Black fish fan soup
1. After the sliced ​​fish is transferred to starch, soy sauce and a small amount of old soy sauce, mix it with a little oil;
2.Pour the boiled hairy fans into the pot, add water and ginger, boil and pour into the marinated fish fillet.
3. Add appropriate amount of salt and chicken essence and put asparagus. After a little cooking, sprinkle with chopped green onion.
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