Recently, the popular "big pot fish" is based on the "Shunde squid", and you can also add a large selection of fresh ingredients such as shrimp, shellfish, chicken, and seafood. Inspired by this, it is more economical and more affordable to go home on your own. I mainly divide the steps here: First, use the fresh fish head to make the milk white soup base; Second, use the "white roast" method to cook all kinds of ingredients; third, the order of the ingredients should be noted, tofu, enoki mushroom, yuba first Next, go down the seafood: shrimp, cuttlefish. Finally, the shellfish is removed.
Photograph of all ingredients
Heat the oil in a hot pot, put a few slices of ginger, fry the fish head, and cook a pot of boiling water in advance;
After the fish head is fried on both sides, the water is boiled, the fire is boiling, the soup is white with a little pepper and the bottom salt. ---- If you add tofu at this time, it is the fish head tofu soup.
Another pot, fried black fish, add fish head soup to cook;
First join: tofu, enoki mushroom, yuba;
Add the format seafood and put them in order: shrimp, cuttlefish, and white shellfish.
Season properly, pan the pot and garnish with parsley.
1: squid soup with boiling water, burning fish with cold water; 2: according to the ripeness of the ingredients, the ingredients are divided.