Pomfret and bean paste soup

Overview

Ingredients: 2 pomfret, 200g of watercress, 2 cloves of minced ginger, 15G of salad oil, 50G of salt, appropriate amount of cooking wine, 30G of starch. Method: 1 Remove the internal organs, scales and fins of the pomfret, clean it, it is best to dry it with kitchen paper, wash the watercress and set aside. 2 Chop the minced ginger and garlic and set aside. Heat the oil in the pan, add the minced ginger and garlic and sauté until fragrant. 3 Add the pomfret and fry it slightly on both sides. 4 Pour in the cooking wine. 5 Add the watercress, add water, and simmer for a while. 6 When the soup is slightly thicker, remove the bones of the pomfret and simmer for a while. 7 Add salt to taste. 8 Pour in water and starch to thicken. 9 Sprinkle some chopped green onion and take out the pot.

Tags

• soup
• home cooking
• lunch
• dinner
• clear water
• cooking wine
• douban
• garlic
• ginger powder
• pomfret
• salad oil
• starch
• chopped green onion

Ingredients

Steps

1. 1 Remove the internal organs, scales and fins of the pomfret and clean it. It is best to dry it with kitchen paper and wash the watercress and set aside.

   

2. 2 Chop the minced ginger and garlic and set aside. Heat oil in a pan, add the minced ginger and garlic and sauté until fragrant.

   

3. 3 Add the pomfret and fry slightly on both sides.

   

4. 4 Pour in cooking wine.

   

5. 5 Add watercress, add water and simmer for a while.

   

6. 6 When the soup becomes slightly thicker, remove the bones of the pomfret and simmer for a while.

   

7. 7 Add salt to taste.

   

8. 8 Pour in water starch to thicken.

   

9. 9 Sprinkle chopped green onion.

   

10. 10 It’s out of the pot.