Series Seven of Festive Hard Dishes for the Spring Festival Family Banquet------[Milk White Monk Fish Soup]

Overview

The Spring Festival dinner table must have a delicious soup. A good soup will make your festive dinner table more colorful. As a seaside person, I often drink various seafood soups. This time I used the ugliest fish in the deep sea, monkfish, to make a milky white monkfish soup. The meat of monkfish is particularly delicate, and the bones of the fish are all cartilage, so the soup has a rich color. Milky white, tender and smooth fish meat, soft and crispy fish bones, coupled with the slightly spicy taste of pepper, men drink this bowl of soup to sober up their appetite; women drink it to beautify their skin; children drink it to supplement calcium and strengthen the body. It is really a good bowl of soup to maintain health. Monkfish is also known as a deep-sea fish. It is known as the ugliest fish in the sea. It looks extremely ugly and has rough skin. It is called the ugly old lady fish in our local area and is one of the common local fish. There is a kind of light-emitting device growing on the back of the monkfish. Whenever it swims, the light-emitting device is like an exquisite little lantern, shining a light in the deep sea. "National Geographic" records that in the Mariana Trench, the deepest place in the world, whenever a monkfish encounters love, a light will grow on its back. Scientists explain: Monkfish in love have blind spots in their eyes. As the love deepens, the blind spots get bigger and bigger, so big that they can't see the road ahead. Therefore, they grow a light on their backs instead of eyes to make up for the lack of love and avoid losing their way. During the Edo period in Japan, monkfish was the highest-grade tribute. It was known as monkfish in the east and puffer fish in the west. In addition to being low in fat and calories, fish is also rich in vitamins A, D, E, etc. 100 grams of fish contains 0.8 grams of fat and only 87 calories. It is rich in nutrients and low in cholesterol. It has the effects of maintaining eyesight, treating coughs, and preventing liver diseases. It has antioxidant effects, and the colloid contained in it is a supplement for modern women’s beauty and health. The dorsal skin, abdominal skin and scalp of monkfish are processed to make a finished product known as sea cucumber. There are two juxtaposed cylindrical tendons at the junction between the head and spine of monkfish, which are called osmanthus meat. When dried, they are known as scallops. Although the monkfish is ugly, it has the most auspicious name - Ankang, which means peace and health. I wish my friends a safe and healthy new year!

Tags

• hot dishes
• soups
• home cooking
• seafood
• common dishes
• meat dishes
• soup
• pregnant women
• maternity
• new year’s eve dinner
• autumn recipes
• winter recipes
• spring festival
• cooking wine
• monkfish
• wolfberry
• garlic
• ginger slices
• salt
• white pepper

Ingredients

Steps

1. 1 Ingredients: 1 monkfish (5 pounds)

   

2. 2 Secondary ingredients: garlic, ginger slices, wolfberry Seasoning: salt, cooking wine, white pepper

   

3. 3 Wash the fish, remove the internal organs, and chop into large pieces

   

4. 4 Add water to the pot, blanch the monkfish pieces in the pot, add salt and cooking wine to remove the fishy smell

   

5. 5 Remove the blanched fish pieces and set aside

   

6. 6 Make oil in a pot, add garlic and ginger slices and stir-fry

   

7. 7 After the seasonings are stir-fried, put the fish pieces into the pan and fry

   

8. 8 When it becomes fragrant, add boiling water

   

9. 9 Pour all ingredients into the casserole

   

10. 10 Simmer over low heat in a casserole for 1 hour until the soup turns milky white

    

11. 11 Put the wolfberry into the casserole, simmer for another 10 minutes, and finally add an appropriate amount of salt and white pepper