Spring rain is as expensive as oil, and this spring rain is not worth much. . Give the guy a warm-up black fish soup. Spring warm-up soup is different from winter. Today, this black fish soup, put pepper, warm up, and eat vinegar, sour taste, and not afraid of getting angry. Black fish, cold, sweet, spleen, stomach; with spleen and water, detoxification and heat Black fish soup, there are two kinds of spices that individuals think is essential. One is pepper. In addition to flavoring, pepper also removes the coldness of some blackfish. The second is vinegar. The fish is made of white soup, the fish is not vinegar, and I am not going to eat fish. Fish, vinegar, can eat crab flavor, do you believe it? Vinegar, it is recommended to choose vinegar. Vinegar, especially for a long time, the more mellow, the less damage to the stomach. Vinegar can also digest, enjoy delicious, and not afraid to eat too much to digest. Eat food, fish and vinegar together! Blackfish itself can replenish the spleen and soak. If there is too much moisture in the body, you can add some glutinous rice to enhance the effect.
The black fish is scaled and visceral, and after cleaning, it is made into a large fish along the fish bone. Cut into fish fillets for use. No need to marinate like starch, we are making fish soup, not pickled fish
Heat the oil in the pan and add the ginger to the pan. Put in the fish head, fish bones, fish tail, slow-cooked on a small fire, and then carefully turn over the other side after molding, so that it will not bottom out.
Cook enough boiled water, add onion ginger, cover the lid, medium and small fire soup. The longer the fish soup is, the longer it is. The so-called 'milled fish' is the reason.
When the fish soup turns white, put in the fillets, carefully disperse and season with salt.
Finally, cook the rice wine, sprinkle some pepper, and wait until the fish fillets turn white.
Fish and vinegar, perfect match