How to make black fish soup to taste good? How do you cook black fish stew?

Soup with black fish fillet.

Ingredients: 1 black fish, 10 grams of bamboo shoots, 10 grams of water fungus, green onions, ginger slices, rice wine, salt, clear soup, pepper, salad oil.

Method: Slaughter the black fish, remove two pieces of fish, batch them into thin slices, and soak them in clean water. Put the pot on the fire, pour in the salad oil and heat it, put in the green onion and ginger slices to stir until fragrant, add bamboo shoots, fungus, clear soup, rice wine and boil, put in the fish slices, skim off the foam after boiling, add salt, pick off the green onion and ginger slices, sprinkle in pepper, and pour it into the soup bowl.

Black fish simmered soup. Ingredients: 1 black fish (about 600 grams), 100 grams of yams, 30 grams of red dates, cooked lard, green onions, ginger slices, cooking wine, and salt.

Method: Clean the black fish, cut it into large pieces, then wash and control drying, and set aside. Heat the pot, put the cooked lard, stir-fry the green onion and ginger slices, then put in the fish pieces and fry them, slowly turn the fish pieces, and fry them for a while.

Add cooking wine, cold water, yams, red dates, change to medium heat, cover and cook for 20 minutes, add salt to taste.

Burdock black fish soup.

Ingredients: 1 black fish (about 600 grams), 150 grams of burdock, a little wolfberry, cooked lard, green onions, ginger slices, cooking wine, and salt.

Method: Wash the black fish, cut it into large pieces, wash it again, control the moisture and set aside; Peel and cut the burdock into pieces, blanch in boiling water, control the water, and set aside. Heat the pot, put the cooked lard, stir-fry the green onion and ginger slices until fragrant, then put the fish pieces, slowly turn the fish pieces, and fry them for a while.

Then add cooking wine, cold water, burdock, wolfberry, change to medium heat, cover and cook for 20 minutes, and add an appropriate amount of salt.

1. Wash and cut the fish quickly, control the moisture, and set aside. Slice the green onion into sections and slice the ginger for later use.

2. Heat the pot, dig out a spoonful of lard (solid) with a spoon, then add two spoons of vegetable oil (vegetable oil), mix it thoroughly, heat it to about seven minutes, pour the fish and green onion and ginger into the pot and fry for one minute, and slowly turn the fish pieces, so that the fish skin will not be broken. Otherwise, it will be the same as stamps, the quality is not good, and there is no good appearance. Since it's a delicacy, of course, you have to pay attention to your appearance.

Fry for a while longer.

3. Then add an appropriate amount of cold water, note that it is cold water, not hot water, so that the egg white in the fish can be fully dissolved.

4. Change to medium heat and simmer for 20 minutes, then remove the pot and add an appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

To sum up: to make fish soup to be white to look good, one is to choose oil to choose animal and plant mixed oil, the second is to put cold water, the third is to fry the green onion and ginger first, because the oil pot is hot fast, it is easy to burst the green onion and ginger black, so that the soup is floating one by one black pieces, not to mention the impact of the soup white, but also affect the appetite, put it together with the fish, and then after the soup is good, the green onion and turmeric soup are white, which is very pleasing to the eye and delicious.

Cuttlefish stewed pork belly, pepper at the end, cuttlefish stewed pork ribs as well.

Old tofu stewed black fish

The black fish needs to be slaughtered and cleaned first, then the internal organs are removed and rinsed, the fish is put into a large basin, sprinkled with some cooking wine, coarse salt and black pepper grains, and then stirred evenly and marinated for 10 minutes; Slice the ginger, remove the skin of the garlic cloves, heat in an iron pan, and add the oil.

Add garlic and ginger slices and stir-fry until fragrant, put the fish pieces into the pot, fry until both sides are slightly yellow, then add the bottom oil to the pot, put the fish head in it and fry until fragrant, then add garlic and ginger slices, add an appropriate amount of boiling water and boil;

When the soup is white, you can put the old tofu cubes in it, simmer it slowly with the fish, and sprinkle a few slices of cooked bacon in the pot to keep the fish stewed over medium heat.

Pay attention to skim off the foam on the surface of the pot and simmer until the soup is thick and white, and then add an appropriate amount of refined salt to taste.

How to make black fish soup is not fishy

1. If it is a whole fish stew, you can fry both sides of the fish in oil first, and then put ginger and cooking wine to stir-fry after the fish is fried. Add cold water to bring to a boil, and do not turn the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions.

2. If the fish fillet is made into fish soup, you can first fry the ginger slices with oil, add cooking wine, put cold water, and wait for the water to boil before putting the fish in the pot.

3. In addition, if there is no ginger at home, you can use coriander instead. The method is to fry the fish on both sides with oil to slightly yellow, boil it in cold water, put a few coriander into it, and after cooking, remove the coriander.

4. Add auxiliary materials. For example, Pleurotus eryngii, mushrooms have the effect of increasing flavor and freshness, and the meat of Pleurotus eryngii is thick, the texture is crisp and tender, and it has a faint almond fragrance.

5. The fish head and fish tail are first fried with oil to make golden, and the fish head is split from the middle with a knife, the real diners know that the essence of the fish is in the fish brain part, and the whole fish head is fried first, in order not to lose the fish brain fluid during frying, and then the split fish head is put into the pot, and the fish brain is "topped" out with high heat, which can make the soup mellow and nutritious.

6. Use an octagonal pan to not only remove the fish, but also add flavor.

7. Use broth instead of water to boil fish soup, which is also one of the ways to make the fish soup thick and white in color and fresh in taste.

Black fish soup is a soup with black fish as the main ingredient, which is a home-cooked dish. Its main cooking process is stewing. So how do you make black fish soup not fishy? How to make black fish soup white.

How to make black fish soup white.

Ingredients: black fish, green onion ginger, coriander, garlic, salt.

Method: 1. Remove the internal organs and gills of the black fish and clean them.

2. Add a little oil to the frying pan and fry the fish on both sides until slightly yellow (frying has another benefit, that is, no matter what pan you use, it will not appear sticky, haha).

3. Put the fried fish into the soup pot, add an appropriate amount of pure water (you don't have to use pure water, the tap water we have here tastes too big to drink), green onion and ginger, boil over high heat, turn to low heat and boil slowly.

4. When the soup is thick and white, turn off the heat and serve. (It should be boiled at least twice, that is to say, you can add water and boil again after drinking, and the fish soup will still be thick and white the second time).

Add minced coriander and minced garlic (finely chopped) to the bowl and add an appropriate amount of salt, and the boiled hot fish soup is poured into the bowl, the aroma is overflowing, and there is no fishy smell at all, so come and try it.

Nutritive value. Blackfish are freshwater fish with a ferocious nature and can eat all other fish in a lake or pond. Due to the hard part of the black shark fin, the scale armor is >, the shrimp crotch, the gown, the lucky wandering, the key to the curtain, the key to the curtain, the frequency of the cunning, the dragonfly, the Yi Cheng Zheng Yue, the sky for a long time. The meat of black fish is coarser and older, but it is very nutritious.

It has the function of nourishing the heart and nourishing yin, clarifying kidney water, carrying out water dampness, detoxifying and removing heat, and mainly treats edema, dampness, beriberi, hemorrhoids, scabies and other symptoms.

How do you make black fish tofu soup? Clean up the black fish, pour it into a casserole, add the seasoning packet, and after the tofu is simmered, add the vegetable balls.

First prepare a fresh black fish, then chop the black fish into small pieces, put it in a pot, and then pour water and cook for 10 minutes.

First of all, we boil the oil, put in the green onion and garlic and stir-fry until fragrant, add water, and then put the black fish into it, add an appropriate amount of salt and shallots, ginger slices, star anise, and simmer over low heat for about half an hour.

Wash the black fish and cut it into pieces, add ginger slices and cooking wine to marinate for half an hour, fry the fish in hot oil over low heat, put the edge of the fish pieces slightly golden brown, add cooking wine and add an appropriate amount of water, cook until the fish soup turns white, add salt and monosodium glutamate, and sprinkle with chopped green onions recently.

Clean and cut the black fish into pieces, put it in an oil pan and stir-fry it with the ginger slices until fragrant, then add water to cover the black fish and simmer for 25 minutes.

Wash the fish, cut it horizontally into 1 cm thick pieces, and keep the head and tail for another use.

Put ginger and shallots and other ingredients in the hot oil pot, then put the cut fish into the pot and explode for half a minute (limited to the fish meat not obviously changing color, not fried yellow), then add an appropriate amount of cooking wine, add an appropriate amount of cold water and salt after stirring, the water can be adjusted to low heat when boiling, and simmer for about a quarter of an hour. Then clean the pot, add soy sauce, brown sugar, cold water, boil to make a marinade, and pour it on the fish section on the plate.

You can also add Lao Gan Ma, chili, spice, coriander, garlic and other ingredients according to your own taste. In addition, in winter, it should be noted that if the action is not so skillful when cooking, it is possible that the marinade has just been prepared, and the cooked fish has already cooled, and then pouring the marinade, it is not easy to absorb the flavor.

You can first make the marinade, simmer it over low heat, and pour the marinade on the plate after the fish section is put on the plate, and then pour the marinade, which can solve this problem.

Speaking of the head and tail, it is generally used to make soup, directly with ginger and onions and other ingredients into a pot with water to boil, put an appropriate amount of salt, turn to low heat, when the soup turns white, add tofu (half a piece, cut into small rectangular cubes about 2 3 cm, half a cm thick), mushrooms (cut into thin slices, if any), a small amount of snow cabbage (pre-fried), boil and eat. The ingredients of this soup can also be replaced with preserved eggs (1-2, cut into 8-10 cloves), add coriander after the water is boiled, and add an appropriate amount of peppercorn powder to taste the taste.

Stewed black fish, that is, cut the washed black fish into the above fish segments, put it in a clay pot, add garlic cloves, ginger and shallots, oil, salt and cooking wine, an appropriate amount of cold water, boil and simmer over low heat. For a better look, add red and green peppers (cut into small slices, the ratio of red 1 green 3-4) 1 minute before cooking.

The pure black fish soup is made with the fish segments like the head and tail soup mentioned above, and the soup can be eaten without ingredients. Add a small amount of green garlic (cut into thin strips horizontally) when starting from the pot, which is not only beautiful, but also fishy and fragrant.

Materials. The main ingredient is a black fish.

Excipients: rice vinegar, a pinch of coriander, a pinch of green onion, a pinch of salt, an appropriate amount of white pepper.

Preparation of black fish soup.

1. The black fish should be cleaned first, remove the internal organs, fish scales and gills, 2. Add an appropriate amount of water to the pot, put the fish into the pot together, and then ignite the fire, 3. After the fire is boiled, use a spoon to remove the blood foam on the surface, 4. Then add a little rice vinegar, so that the fish soup is not fishy, and the soup will become a beautiful milky white, 5. After boiling again over high heat, continue to cook on medium-low heat for about 10 minutes, so that the soup is thick and the nutrients are easier to be absorbed, 6. Put a little green onion, coriander, salt in the bowl, Season with white pepper, 7. Put the hot soup in a bowl, 8. You can start drinking.

The main ingredient is a black fish.

Excipients: rice vinegar, a pinch of coriander, a pinch of green onion, a pinch of salt, an appropriate amount of white pepper.

The steps to prepare the black fish soup are as follows:

1. The black fish should be cleaned first, and the internal organs, scales and gills should be removed.

2. Add an appropriate amount of water to the pot, put the fish into the pot together, and then light the fire and heat it.

3. After the fire is boiled, use a spoon to remove the blood foam on the surface.

4. Then add a little rice vinegar.

5. After boiling again, continue to cook over medium-low heat for about 10 minutes, so that the soup is thick and the nutrients are easier to absorb.

6. Put a little chopped green onion, coriander, salt and white pepper in a bowl to taste.

7. Add the hot soup to a bowl.

8. Plated, the finished product is as follows.

Summary. Hello, delicious and nutritious stewed black fish soup method: Ingredients:

Black fish, tofu, ginger, green onions, shiitake mushrooms, seafood mushrooms. Steps: 1. Cut off the fish meat along the fish ribs with a knife on the tail of the black fish onion, then cut off the fish head, and then cut the fish bones evenly into segments.

2. Put a little more salt in the cut fish bones, add a little cooking wine or beer, and then add water to wash vigorously several times (wash the blood away). Add an appropriate amount of salt to the washed fish bones (about a spoonful of salt is added to 3 catties of fish), a little cooking wine, mix well and marinate for a few minutes. 3. Wash the mushrooms and remove the heads, then cut them in half.

Hello, delicious and nutritious stewed black fish soup method: Ingredients: black fish, tofu, ginger, green onions, shiitake mushrooms, seafood mushrooms.

Steps: 1. Cut the fish meat along the fish ribs with a knife on the tail of the black fish onion, then cut off the fish head, and then cut the fish bones evenly into segments. 2. Put a little more salt on the cut fish bones, add a little cooking wine or beer, and then Bu Yun quietly and vigorously wash it several times without adding water (wash the blood away).

Add an appropriate amount of salt to the washed fish bones (about a spoonful of salt is added to 3 catties of fish), a little cooking wine, mix well and marinate for a few minutes. 3. Wash the mushrooms and remove the heads, then cut them in half.

4. Heat the pan and add an appropriate amount of oil, burn the oil until it smokes slightly, and then pour out the oil (moisten the pan, etc., the fish will not stick to the pan). Then re-add an appropriate amount of Iwahashi oil (preferably lard), add the green onion and ginger slices, then add the marinated fish bones, and fry the fish bones until golden brown on both sides (the soup is whiter and thicker after frying). 5. After frying the fish bones until golden brown on both sides, pour a little cooking wine into the side of the green onion pot, then add water and boil the soup directly on high heat.

After the water boils, remove the foam (the soup will not be so greasy later). After the soup boiled white, put the shiitake mushrooms and coarse seafood mushrooms into Jian Hong. 6. Pour all the soup and meat into the casserole, and then beat the tofu into it.

Cover and simmer for 10 minutes. Once simmered, add salt to taste, sprinkle with a little pepper, and finally sprinkle with chopped green onions.

Pay attention to the matters in front of the forest: 1. The fish should be fried on both sides until the soup is golden brown and boiled out will be whiter and more fragrant, but be careful not to fry the paste. 2. Don't put the salt too early, add it when you are about to get out of the pot.

3. Add shiitake mushrooms, seafood mushrooms, umami sail spring liquid is thick enough, so there is no need to add monosodium glutamate.