Foodie Canteen—Secret Sour Bass Soup

Overview

As the pace of life becomes faster, more and more people choose to eat out in restaurants. Little do they know that the food safety of many restaurants is worrying. For the health of all foodies in Hefei and the needs of more foodies, Foodie Goth invites senior food experts and senior nutritionist consultants to provide you with a detailed explanation of food in each issue, so that you can taste beautiful food at home with your little hands

Tags

• hot dishes
• common dishes
• bass
• bell pepper sauce
• chicken essence
• oyster mushroom
• white vinegar
• garlic
• green onions
• salt
• tomatoes

Ingredients

Steps

1. 1 First take the tomatoes and make a cross cut on the top

   

2. 2 Scald it with hot water as shown.

   

3. 3 Peel and dice.

   

4. 4 Wash the oyster mushrooms and tear them into strips by hand and set aside

   

5. 5 Wash the seabass. As shown in Figure 1. Fish body with bones removed,

   

6. 6 Place the fish skin side down on the chopping board,

   

7. 7 The kitchen knife is inserted diagonally from the head to the tail of the fish,

   

8. 8 Slice into fillets.

   

9. 9 Add appropriate amount of salt, cooking wine, starch and egg white to the filleted fish fillets, mix well and marinate for about 10 minutes.

   

10. 10 Heat the pan, add oil, and slowly fry the chopped tomatoes over low heat as shown

    

11. 11 After frying, remove from the pot and set aside

    

12. 12 Heat the pot and add oil. (Be sure to wipe off the water before adding oil. Be careful of getting burned by the oil.) Add green onions, ginger slices, bell peppers in order, stir-fry until fragrant, and add tomatoes

    

13. 13 Sauté

    

14. 14 Add stock and simmer for ten minutes. Remove and add to the soup and simmer over low heat for ten minutes. Get the pieces

    

15. 15 Add salt, monosodium glutamate and white vinegar, add oyster mushrooms, scald until cooked and place on the bottom of a plate.

    

16. 16 If you have the patience to add the slices to the pot one by one, it is better. If you pour them in at once, stir them thoroughly before adding them to the pot. After putting them in the pot, wait for a few seconds and then use chopsticks to scatter them

    

17. 17 Heat oil in a pan, add minced garlic, millet, spicy chopped green onions, fry until fragrant and pour into the plate. Add a little coriander at the end.

    

18. 18 Done