Black fish soup
Overview
A bowl of delicious fish soup must first look at the color. Milky white fish soup is the best. So how can you make milky white fish soup? There are two main steps. One is to process the fish before cooking the soup. You can fry it in oil so that the soup will appear milky white. The second is to add a flavoring agent. The third is to cook it enough, otherwise the soup will not be thick and the taste will be greatly reduced.
Tags
Ingredients
Steps
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Remove the scales of the snakehead fish first, then remove the gills and internal organs. Rinse it repeatedly with clean water. Especially the fish blood must be cleaned, otherwise the fish soup will not be white enough and the taste will be fishy.
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Then make a few cuts on the back of the fish to make it easier for the fish flavor to stew out.
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This time I used a casserole to make fish soup. Put an appropriate amount of water in the casserole, put the cleaned black fish into the pot together, and bring to a boil over high heat.
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After boiling over high heat for 7.8 minutes, add 1 tablespoon of white vinegar so that the fish soup will be whiter and not fishy.
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Then turn to low heat and simmer for about 30 minutes. The fish soup will be thicker and taste better.
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When drinking, prepare chopped green onion, coriander, salt and pepper. Add them to the soup to taste very fresh and nutritious.
