How to make fish soup soup and how to make fish soup and ingredients

1.Stir-fry the green onion and ginger in the oil pan, (if there is lard, it is better), put in the washed crucian carp, fry until the orange on both sides is yellow, the skin is slightly wrinkled, put in boiling water and boil for 8 minutes, the soup turns white and then put it out.

2.Remove the crucian carp, remove the bones, crush the flesh and set aside. Be patient and be sure to pick out all the little y-shaped bones.

3.Boil the vermicelli in boiling water for 3 minutes, then remove and chop. Finely chop the shiitake mushrooms and prepare the green onion and ginger shreds.

4.Pour the minced fish and minced shiitake mushrooms into the fish soup pot, pour in the shredded ginger, simmer, after 5 or 6 minutes, add the minced vermicelli and boil until boiling, then add an appropriate amount of salt, pour in some vinegar, sprinkle in pepper, an appropriate amount of chicken essence, stir thoroughly, add chopped green onions, and drop a few drops of sesame oil before leaving the pot.

Song Sister-in-law Fish Soup, also known as Song Wusao Fish Soup, is one of the traditional famous dishes in Hangzhou, originally a Southern Song Dynasty dish, and has a history of more than 800 years. Because this dish tastes like crab soup, it is also called "crab soup".

Legend has it that the fame of Song sister-in-law fish soup is related to Song Gaozong. According to the Southern Song Dynasty's "Wulin Old Things", on March 15, the sixth year of Chunxi in the Southern Song Dynasty (1179 AD), Emperor Taishang Song Gaozong Zhao Gou boarded the imperial boat to travel to the West Lake, and it was nearly noon when he arrived outside the Qiantang Gate. The attendant asked the emperor, the fish soup in a restaurant here tastes very good, why not taste it?

The Emperor Taishang was also hungry at this time, so he ordered someone to get off the boat and go to the restaurant to buy fish soup. Song Wu's sister-in-law, the shopkeeper of the restaurant, saw that the people from the luxury boat came to buy fish soup, and it was estimated that they were relatives of the emperor, so she personally cooked the fish soup and sent it to the boat. While enjoying the fish soup, Song Gaozong asked about the life experience of Song Wu's sister-in-law.

Song's fifth sister-in-law said that she was originally from Bianliang, Tokyo, and used to run a fish soup restaurant in Bianliang, Tokyo, and came to Lin'an (now Hangzhou) when the Song Dynasty moved south, and ran this small shop selling fish soup on the edge of the West Lake to make a living.

Song Gaozong not only praised the fish soup, but also admired the character of Song Wu's sister-in-law, so he specially rewarded her. As soon as this matter spread, Song Wu's fish soup was called "Song Sister-in-law's fish soup" and became famous. As the modern writer Mr. Yu Pingbo pointed out in "A Brief Discussion on the Food in Hangzhou and Beijing":

The beauty of the fish soup in the West Lake has been passed down by word of mouth for thousands of years. ”

Ingredients: 150 grams of mandarin fish meat, 25 grams of shiitake mushrooms, 25 grams of tender bamboo shoots, 2 pieces of ham, 10 grams of ginger and green onions, 2 egg whites.

Seasoning: 2 tablespoons water starch, 2 3 tablespoons cooking wine, 1 tablespoon salt, 2 tablespoons dry starch, 3 cups fresh soup, 2 tablespoons salad oil.

Cut the mandarin fish meat into centimeter-thick shreds, wash twice with water, squeeze out the water, put it in a bowl, add cooking wine, 1 3 teaspoons of salt, 1 egg white and dry starch and mix well to starch.

2.Shiitake mushrooms, tender bamboo shoots, ham, ginger and green onions are finely shredded.

3.Sit in a pot and light the fire, pour in water and boil, blanch the shredded fish, remove and drain the soup; Then blanch the shredded shiitake mushrooms and bamboo shoots, remove and drain.

4.Sit in a pot and light the fire, pour in the salad oil and heat it, add half of the shredded ginger and green onion and fry until fragrant, add the shredded mushrooms and shredded bamboo shoots and fry thoroughly, pour in the fresh soup and cook, add the remaining salt to taste, and hook the starch.

5.Add the blanched fish shreds, pour in the remaining whipped egg whites and push well.

6.Sprinkle with shredded ham and remaining shredded green onion and ginger to serve.

Tips: The shredded fish should be thin and long, not too loose.

When thickening, the pot should be removed from the heat, evenly and moderately, and no lumps and powder should appear.

When pouring egg whites, the speed should be slow, and stirring while drizzling to form egg slices and increase the beauty of the color of the finished dish.

Ingredients: 300 grams of fish soup, 2 to 3 green bamboo shoots, a little carrot, 1 cassava, 2 shiitake mushrooms, a little bonito fillet, a little coriander, 1 egg, 1 tsp white pepper, 1 tsp sesame oil, 2 tsp corn flour.

The method is as follows: 1. Soak bamboo shoots, carrots, and shiitake mushrooms in water and cut them into shreds for later use.

2. Dice the cassava and set aside.

3. Add bamboo shoots to the pot and boil, then add carrots and cassava.

4. After boiling, add fish soup cores, mushrooms, chicken soup pieces, bonito fillets and other materials.

5. After beating the eggs, add them to the soup in batches, stirring as you go.

6. Add water to the corn flour and stir well, then add the root to the soup.

7. Add.

Ingredient breakdown. Tomatoes 150g

500g of dragon fish

10ml of cooking oil

Salt to taste. A pinch of cornstarch.

Detailed steps for the preparation of tomato pangasius soup.

Step 1. Scratch the tomatoes with a cross knife, scald them in boiling water, and peel off the skin.

The dragon fish is thawed in advance and sliced with an oblique knife.

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Step 2. Place in a bowl and add a little cornstarch to grasp well.

Remove the stems of the tomatoes and cut into small pieces with a hob.

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Step 3. Put thin oil in the pan, (I don't like to eat the boiling pot, the green onion and ginger are not put) and put in the chopped tomatoes.

Stir-fry for a while until the tomatoes become soft.

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Step 4. Add an appropriate amount of boiling water and simmer for 2-3 minutes.

Add the pangasius and cook for two minutes.

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Step 5. Add an appropriate amount of salt to the pan.

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How do you make crucian carp soup delicious? The crucian carp is not scaled, put it in a pan and fry until golden brown on both sides, then put it in a wall breaker, add green onion and ginger cooking wine, add boiling water, and break it. Remove from pan and add salt and pepper.

Look what kind of fish it is! Different fish are made differently. If it is a clear soup, it is like boiling water, put ginger in it, sour, and red pepper if you like spicy, put the fish after boiling, and then boil on low heat for 2 minutes, put coriander and start the pot.

It's the easiest! If you want to boil the white soup, fry the fish and pour boiling water.

Answer: Good morning! I'm glad to answer for you. As far as I know, the vegetable fish soup recipe 1Wash the fish, slice the green onion, ginger and garlic, and wash the vegetables. 2.Heat the oil in the pot, stir-fry the ginger until fragrant, fry the fish until golden brown, add the vegetables and green onion and garlic to boil, and add the seasoning.

There is also baby cabbage stewed fish 1Clean the fish and cut it into pieces, take it back and wash it and marinate it with salt for a while 2Wash the baby cabbage, cut into cubes, and chop the green onion 3

Heat the oil, pour in the fish, fry until golden brown on both sides, add an appropriate amount of water, boil over high heat, add baby cabbage, simmer over low heat until baby cabbage is soft, add salt, sprinkle with chopped green onions

Teach you how to make milky white crucian carp soup.

Preparation of fish soup:Wash the gills of the crucian carp and the black membrane in the belly of the crucian carp, so that the crucian carp can be treated so that the stewed fish soup does not have an earthy smell. Slice the ginger, cut the green onion into small pieces, stew the crucian carp soup with a little red pepper or white pepper and coriander, put in the crucian carp and fry it over medium-low heat until it is reddish-brown.

After the soup in the pot boils, add salt, simmer over low heat for about ten minutes, and wait until the soup is milky white.

Menu featuresYellow croaker, crucian carp, etc., the meat is tender and fresh, and it is an ideal tonic for the elderly, the frail and lactating women when used to make soups. The preparation method of fish soup is to remove the scales and wash the fresh fish, remove the internal organs and gills, cut it into small pieces, heat the oil, put the green onions, ginger pot out of the fragrance, fry the fish pieces for 2 minutes, add an appropriate amount of boiling water to boil, change to low heat and cook slowly, until the fish is off the bones, when the soup is thick and white, take out the fish bones, add salt, and drop some sesame oil.

The preparation of the fish soup is as follows:Ingredients Tools: fresh crucian carp, green onion, ginger, oil, concentrated chicken juice, cooking wine, salt, knife, non-stick pan, spatula.

1. Remove the scales, imitation gills and internal organs of the crucian carp, wash and wipe the water with the preparation liquid, and use a knife to make three oblique strokes on both sides of the fish body.

2. Remove the head and tail of the green onion and cut it into sections, peel and slice the ginger.

3. After heating the pot, add oil, stir-fry the ginger slices, add the crucian carp and fry until golden brown on both sides, and set aside.

4. Pour 3 bowls of water into the pot, change to low heat and simmer for 30 minutes until the soup is milky white.

5. Sprinkle in the green onion segments, add concentrated chicken juice, cooking wine and salt and stir well to taste, and you can get out of the pot.

The preparation of the fish soup is as follows:

Ingredients: crucian carp.

Excipients: ginger, salt, water, starch, edible oil.

Tools: kitchen paper, cutting boards, knives, pots, bowls.

1. Kill a fresh crucian carp, the fish must be fresh, so as not to smell fishy;When you buy fish, let the boss clean it up for you, remove the scales and gills, and open the stomach and intestines;When you go home, you must clean the black film in the fish's belly, because the store doesn't have the time to deal with it so carefullyWash well with water several times, and after washing, use a clean cloth or kitchen paper towel to absorb the water on the surface of the fish.

2. After the fish body is dried and the eggplant is deficient, the surface is lightly patted with a layer of dry starch, and a thin layer can be done, no more;Put oil in the pot, heat the fish into the pan and fry it, use medium high heat or medium heat when frying, one is that the fish will be set quickly, and the other is to help the soup become thick and white.

3. After the fish is browned on both sides, pour boiling water into the pot, put two slices of ginger, and turn on high heatYou only need to put two slices of ginger, and you don't need to put any cooking wine, star anise, etc., because too much will cover the umami of the fish soup. The water can be put a little more, taking into account the evaporation of the water during the boiling of the fish broth.

4. Let the fish soup boil over high heat, the crucian carp soup can be stewed for about 25 minutes in total, and the first 10 minutes must be turned on to keep the fish soup boilingRemember to make a thick soup on high heat, and simmer a clear soup on low heat, and the soup will become milky white.

5. Cook on high heat for 10 minutes, the soup has become milky white like milk, then you can cover the pot and simmer over low heat for another 10 minutes.

6. It can be seen that the water has evaporated a lot, add salt to adjust the saltiness, and simmer for another 5 minutes.

7. Serve it out.

Ingredients: 1 crucian carp, 1 piece of ginger, appropriate amount of shredded radish, half a piece of water tofu, 3 grams of wolfberry, 5 grams of chopped green onion, 1 egg.

Steps: 1. All the ingredients, crucian carp with an oblique knife, white radish shredded, tofu cut into cubes.

2. I usually make an omelette first to make crucian carp soup, because after the fried poached egg is boiled in the soup, the oil droplets emulsify, forming a suspension, and the soup is particularly white.

3. Add an appropriate amount of lard.

4. Fry the crucian carp on both sides until browned, add boiling water (the crucian carp soup should be white, and adding boiling water is the key).

5. After boiling on high heat for 5 minutes, add tofu, shredded radish and wolfberry to boil, then turn to low heat and simmer for 10 minutes.

6. Finished products. <>

Hot and sour crucian carp soup, you need to prepare a fresh crucian carp, coriander, ginger vinegar, white pepper, light soy sauce, green onion leaves, green onions, white wine, crucian carp slaughtered and cleaned, marinated with liquor, which can play a role in removing the fishy smell, and then wipe the water dry, put it in the pot and fry it until golden on both sides, add some green onions, ginger slices and fry together, add an appropriate amount of boiling water and cover the lid, cook over medium heat for two minutes, then change to low heat and cook for 8 minutes, prepare a large bowl, add some light soy sauce, green onion leaves, coriander segments, ginger vinegar, Pour the white pepper into a large bowl with the fish and broth, stir well and serve.

Coriander tofu fish soup, prepare some coriander, ginger, tofu, grass carp, vegetable oil, pepper, rice wine, sesame oil, light soy sauce, monosodium glutamate, salt, grass carp slaughtered and cleaned, drain the water, add oil to the pot and heat it, then put the fish in it and fry it slightly, then add ginger, rice wine and water, and then put the tofu in, add the coriander and cover the lid, boil over high heat, and cook until it is milky white, and then you can put the tofu and fish up, pepper, sesame oil, soy sauce into a small bowl and stir well, Add monosodium glutamate and refined salt to the soup, then pour it into the soup pot and eat.

Prince's ginseng Huaishan perch soup, prepare a sea bass, Huaishan, prince's ginseng, sweet dates, ginger, peanut oil, Huaishan and prince's ginseng, clean and soak for 60 minutes, the perch is slaughtered, cleaned, add an appropriate amount of peanut oil to the pot, put ginger slices and sea bass into it, fry until golden on both sides, wash the dates, put water into the pot, add the appropriate amount of seasoning after boiling, boil over high heat and then change to low heat and cook for two hours, add some salt to taste.