Black fish soup

Overview

Delicious soup, rich in nutrients. Snakehead fish are freshwater fish that are ferocious and can eat all other fish in a lake or pond. Snakehead fish can also glide on land and migrate to other waters in search of food. They can live out of water for up to three days. The meat of black fish is thick and old, but very nutritious. It has the functions of nourishing the heart and nourishing yin, clarifying kidney water, promoting water circulation and dampness, detoxifying and removing heat. It is mainly used to treat symptoms such as edema, dampness, athlete's foot, hemorrhoids, scabies and other symptoms.

Tags

• soups
• home cooking
• soup
• old man
• dinner
• students
• blackfish
• ginger
• light soy sauce
• salad oil
• tofu
• tomato
• vinegar
• pepper
• salt

Ingredients

Steps

1. 1 I asked the fish seller to kill it for me, chop off the fish head, and take it home to clean it myself. I really don’t know if I don’t wash it. The whole body of this fish is slippery and full of mucus. I washed it four times before it was done. For the first time, apply salt all over the fish body, scrub it vigorously, and then rinse it with running water. From the second to the fourth time, use steel wool to scrub the fish body, and clean the fish intestines, gills, and blood. Wait until the mucus is completely gone, then put it on a plate to dry and set aside.

   

2. 2 Place the cleaned fish on the cutting board, hold the knife in your right hand, and hold the fish body with your left hand. I hold it with a clean rag. This will prevent slipping. Cut the fish tail, lay the knife flat and push it along the fish bones to the fish head. I am not strong enough, so the picture does not look good. Push the knife close to the head of the fish and cut off half of the fish. Turn the fish over and cut off the other half in the same way. Put the divided fish meat on the chopping board, hold the knife in your right hand, press the fish with your left hand, tilt the knife at a 45°C angle and gently push the knife to slice off the fish fillets (the knife needs to be sharper so that it will be easy to cut). The farther you go toward the head of the fish, the bigger the fish fillets will become, and they will look like pieces of butterflies when you reach the top.

   

3. 3 Fillet the fish fillets and remaining fish bones. Place them in bowls respectively, add salt, light soy sauce, pepper, and starch, and mix gently. Wrap in plastic wrap and refrigerate for 15 minutes

   

4. 4 Heat the pan with cold oil, add the fish bones to the pan, and fry until both sides are brown and fragrant. Sprinkle vinegar along the edge of the pan and continue to stir-fry.

   

5. 5 Tofu, washed. Cut into small cubes and add to the pot with boiling water.

   

6. 6 Bring to a boil over high heat, simmer over low heat until the soup turns slightly milky white, add the sliced tomato slices, and continue cooking.

   

7. 7 Turn down the heat to low and put the marinated fish fillets into the fish soup one by one. Be sure to put them in one piece at a time, otherwise the fish fillets will taste different. I have obsessive-compulsive disorder, so I counted 30 pieces while putting them in. Haha, then turn to high heat and bring to a boil.

   

8. 8 After boiling, sprinkle a little pepper and serve. In fact, this step should be sprinkled with some water starch to thicken it. I looked back and saw that the starch was gone, so I skipped this step. When pickling, I made the taste stronger, so I don't need to add any more salt now. The fish soup itself is delicious, so there is no need to add MSG and chicken essence.

   

9. 9 When we cook it, you can start eating it.