Simple recipe for stewed fish soup, how to make stewed fish soup

One. 1.Wash the fresh fish, remove the scales from the outside, and remove the internal organs.

2.Peel and slice the ginger, wash and cut the green onion and coriander into pieces.

3.Boil an appropriate amount of cold water in a pot, add ginger slices, bring to a boil, and then add the washed fresh fish.

4.Cook over medium heat for 15 minutes, then add the chopped shallots and cilantro.

5.Add salt and sesame oil to decorate the pan.

Two. 1.Fresh grass carp are slaughtered, cleaned, and then the head and bones removed.

2.Cut the fish into thick slices.

3.Mix the fillets with cooking wine, refined salt, eggs and starch.

4.Peel and dice the tomatoes and dice the sauerkraut.

5.When the oil is hot, add the green onion and stir-fry until fragrant.

6.Stir-fry the fish bones and add some water.

7.Pour in the cooking wine, add a little refined salt, bring to a boil over high heat and cook for 5 minutes.

8.Remove the fish bones and pour the fish broth into a small, clean basin for later use.

9.Take another oil pan, add slices of green onions, ginger and garlic, add dried chili peppers and stir-fry until fragrant.

10.Pour in the diced tomatoes, add a pinch of salt and fry the tomatoes into a paste.

1.Pour in the diced sauerkraut and stir-fry evenly.

12.Pour in the tomato sauce to make the stir-fried soup sweet and sour, and pour in the prepared fish broth.

13.Once the broth is boiling, add the fish fillets and bring to a boil over high heat.

Do you know how to make a simple fish soup? Fish soup is the type of fish soup that many families choose, and the fish soup is not only very nutritious, but also extremely delicious. The following is some of the content I have collected and sorted out for you about the simple stewed fish soup method, welcome to read and collect.

Stewed black fish soup

Ingredients: Blackfish ginger.

Method:

1. Wash the black fish, the body is so slippery, and it is very fishy, but the slippery mucus can't be washed off.

2. Cut into pieces, then rub the fish pieces evenly with salt.

3. Add a few large slices of ginger to boiling oil and fry the fish thoroughly.

4. Fry the fish pieces on both sides until browned, then put them in the prepared boiling water and cook them over high heat, and they will be white'The soup color slowly appeared.

5. Add salt, chicken essence to taste, sprinkle with shallots and drink

Nutritional value of black fish

1. Black fish meat contains protein, fat, 18 kinds of amino acids, etc., as well as calcium, phosphorus, iron and a variety of vitamins necessary for the human body;

2. It is suitable for people with weak body, hypoproteinemia, spleen and stomach qi deficiency, malnutrition, and anemia.

3. Snakehead has the effect of dispelling wind and curing chancre, tonifying the spleen and invigorating qi, diluting water and reducing swelling, so there are often pregnant women, rheumatism patients, and children with chancre in the Sanbei region to find snakehead fish to eat, as an auxiliary food**.

Stewed soft-shelled turtle soup

Ingredient Details: Ingredients: Soft-shelled turtle.

Excipients: pork backbone, angelica, ginger, garlic, green onion, shiitake mushroom.

Seasoning: oil, salt, pepper, cooking wine.

Steps:

1. Cut the pork backbone into pieces, add water to stew the soup, remove the foam after boiling, add green onions, ginger and pepper, and simmer for an hour and a half.

2. Blanch the processed soft-shelled turtle in boiling water, then put it in the bone broth, add shiitake mushrooms and cooking wine.

3. Simmer over low heat for another two hours, add salt to taste.

【Tips】

1. The soft-shelled turtle meat is delicious, non-toxic, nutritious, and is a good nourishing product, which can nourish yin and clear heat, calm the liver and calm the wind, and loosen the knots.

2. Soft-shelled turtle also has a good blood purification effect, and regular food can reduce blood cholesterol, which is beneficial to patients with hypertension and coronary heart disease.

3. It has a good effect on a variety of diseases, and can effectively prevent and inhibit liver cancer, gastric cancer, acute lymphoid leukemia and other diseases.

Ingredients: 1000 grams of grass carp.

Excipients: 25 grams of coriander.

Seasoning: 8 grams of salt, 15 grams of shallots, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of cooking wine, 2 grams of pepper, 15 grams of white vinegar, 2 grams of sesame oil.

1. Remove the scales, internal organs and gills of grass carp and wash them;

2. Draw a chessboard knife on the back of the fish, blanch it and set it aside;

3. After the oil is hot, stir-fry the green onion, ginger and minced garlic, put the clear soup, cooking wine and pepper to boil;

4. Put the fish in the pot, then change the heat to simmer for 10 minutes;

5. Add shredded green onions, coriander segments, and white vinegar, and serve on a plate;

6. Add sesame oil to the pot, heat it and pour it on the fish.

1 kg of grass carp meat, 1 bundle of perilla leaves, a few garlic slices, a few ginger slices, a few green onions, 1 small star anise, oil, soy sauce, and salt.

Method:1.Wash the grass carp and cut it into pieces (I asked the seller to cut it for me, and I can use it when I go home), wash the perilla leaves and green onions, and peel the garlic.

2.Fry the fish lightly in oil to prevent it from spreading out while it is simmering, and then serve it on a plate.

3.Heat the oil in a pan, put the garlic, ginger slices and star anise down in the pot, burst it, then add an appropriate amount of water, and put the grass carp down in the pot.

4.Add a pinch of salt and soy sauce and simmer for about 15 to 20 minutes, turning the fish in between.

5.Finally, add the perilla leaves and green onion strips, cover the pot, and after two or three minutes, you can start the plate.

1 kg of fresh grass carp, 1 can of Yellow River beer, starch, salt, sugar, black pepper, green onion, red pepper, tomato paste, dark soy sauce, appropriate amount of water. 1 piece of kitchen paper.

Method:1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish.

2. Evenly cut a few times on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Put it on a plate, sprinkle with dry starch and spread evenly. Take a bowl and add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water and stir well.

5. Pour oil into a hot pan, low heat, when it is hot, fry the fish on both sides on low heat, this process can not be rushed.

6. After frying, pour the seasoned sauce into the fish pot. Bring to a boil over medium heat and add some tomato sauce to the fish. Time: 5 minutes.

7. Pour in beer and simmer for 10 minutes. Once out of the pan, sprinkle with some coriander.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, seasoning.

Method:1. Wash the fish, remove the internal organs, cut off the head of the fish, pat the back of the fish, take out the fishing line, hit the knife and cut into sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

1.cleaning fish; marinate the fish in cooking wine and ginger slices for 10 minutes; 2.Preparation of materials; 3.

The pot is slightly hot, and the ginger slices are evenly inserted into the bottom of the pot for a while; 4.Put in the oil and heat it, add the peppercorns and fry until fragrant, and remove the peppercorns; 5.Put in the marinated fish, fry the fish over medium heat, fry on both sides, and the surface will change color and set aside; 6.

fried fish; 7.If you put a little oil, add the ginger slices, carrots and stir-fry 8Put the fried fish on top of the carrots and slowly add the boiling water, the height of the water is best not to drown the fish; 9.

Add a few drops of cooking wine and bring the vinegar to a boil over high heat; Cover the pot and cover the heat; 10.After about ten minutes, the soup starts to turn white; Pay attention to the amount of water during the simmering process, if the water is too small, add a little boiling water; 11.Simmer for 20 minutes, reduce the heat to a low simmer; 12.

Add the wolfberries and add salt according to personal taste before cooking;

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Summer is a great time to drink fish soup, and the stewed fish soup is easy to make, nutritious and nutritious. One of the best is sea bass soup, and the following is to share with you how to make stewed sea bass soup, which is made with sea bass as an ingredient.

Production steps: 1. Clean and cut the sea bass, slice the ginger, and cut the green onion.

2. Add water to the soup pot and bring to a boil over high heat.

3. Add ginger slices, rice wine, and sea bass pieces.

4. Cover and continue to cook until cooked.

5. Add salt to taste, sprinkle with chopped green onion and remove from the pot.

Although it is stewed, this sea bass soup is very nutritious!

Nutritional value of sea bass].

Sea bass is rich in protein, vitamin A, B vitamins, calcium, potassium, phosphorus, sodium, iron, magnesium, zinc, selenium and other nutrients.

Sea bass can benefit the kidneys and the fetus, strengthen the spleen and replenish qi, and can treat fetal restlessness and lack of milk. Pregnant mothers eating sea bass are not only easy to digest, but also can prevent and treat symptoms such as edema, anemia and dizziness.

Sea bass also has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidney.

There is no need to marinate before stewing, the fish stew soup needs to be fried, so that the soup will be thicker and whiter, and it looks appetizing, the cooking time is about 20 minutes, and the stewed fish soup does not have side dishes, and the original taste is the best.

Ingredients: 1 grass carp, appropriate amount of green onion, ginger and garlic, appropriate amount of dried red pepper, appropriate amount of salt, appropriate amount of oil, appropriate amount of coriander.

Step 1: Wash a grass carp and cut it into segments;

2. Wipe off the water on it;

3. Stained with cornstarch on both sides;

4. Heat the pan and pour the oil, and fry the fish on both sides slightly;

5. Prepare green onions, ginger and garlic, dried red peppers, star anise;

6. After the fish is fried on both sides, pour in the green onions, ginger, garlic, star anise, and dried chilies;

7. Add warm or hot water and slightly finish the fish;

8. Start simmering over high heat and add salt to taste;

9. Sprinkle with coriander, turn off the heat, and serve.

Summary. Pro, the practice of stewed fish soup, 1. Raw materials; Clean the fish and cut it diagonally twice on each side (experience has taught me that smaller fish broth is thicker).

Pro, the practice of stewed fish soup, 1. Raw materials; Clean the fish and cut it diagonally twice on each side (experience has taught me that smaller fish broth is thicker).

2. Heat the wok lightly and wipe the bottom of the pot with ginger slices.

3. Put a little oil in the pot, put the fish in the heat of seventy, fry the two sides slightly yellow and remove it for later use;

4. Leave a little oil at the bottom of the pot, stir-fry the ginger slices, add carrots and stir-fry;

5. Place the fried fish on top of the carrots.

6. Add white vinegar; Shake the pan gently, no stir-frying.

7. Add boiling water, just submerge the fish body with boiling water, and add chives; Simmer over high heat for 20 minutes;

8. In about fifteen minutes, the soup has become very thick (pay attention to the amount of water during the stewing process) and then turn to low heat and simmer for five minutes;

Pro, there is also a nutritious stewed crucian carp soup recipe crucian carp soup ingredients crucian carp green onion ginger coriander salt monosodium glutamate sesame oil crucian carp soup recipe 1, wash the fish and empty acacia, chop the coriander. 2. Pour oil in the pressure cooker and put the green onion and ginger in the pot. 3. Put the fish in and fry it in oil on both sides.

4. Pour in boiled water, add an appropriate amount of salt, cover and stew. 5. Simmer until milky white, add minced coriander, add monosodium glutamate and sesame oil. 6. Take out the fish whole, and the soup is ready to drink.

Pro, nutritious stewed crucian carp pei tapo fish soup delicious recipe crucian carp soup ingredients main ingredients: crucian carp 1 or 2, auxiliary materials: oil, tofu, ginger shreds, green onions, boiling water.

The practice of crucian carp staring at the middle brother fish soup 1, crucian carp to remove fish scales, internal organs, gills, and abdominal black membrane. Students who can't clean up can ask the fishmonger master to help deal with it. 2. Oil burning.

Seven, eighty percent hot, the amount of oil should be appropriate, not too much! Put in the ginger shreds to burst the fragrance, put the cleaned crucian carp into the oil pan and fry, fry the crucian carp on both sides to make Jin Kai hit yellow, the time should not be too long, otherwise the fish will be broken. 3. Pour boiling water into the pot (remember that it must be boiling water), then add an appropriate amount of salt and a little sugar.

4. Cook for about 7-8 minutes, add the tofu cubes and continue cooking. 5. When the color of the fish soup changes to thick white, remove from the pot and sprinkle in chopped green onions (you can also add sesame oil, white vinegar, white pepper, etc. according to personal taste).

Do you know how to make a good fish soup? Many people like fish soup so that they can taste the deliciousness of the fish and have high nutritional value. I have collected and sorted out the relevant information on how to make stewed fish soup for you, let's find out together, and welcome everyone to communicate and discuss with me.

Ingredients

Pomfret (1 piece).

Excipients

1 green onion (to taste), ginger slices (4 slices), coriander (1), garlic cloves (5 pieces).Kitchenware

StockpotsStep 11. Prepare materials.

2. Make an incision in the lower part of the head, then take out the internal organs and wash the pomfret.

3. Slice the garlic and green onion.

4. Put an appropriate amount of peanut oil in a pot and heat it.

5. When the pot is hot, add a bowl of water.

6. Then put all the pomfret, green onions, ginger and garlic, add cooking wine, cover the pot, and simmer over low heat.

7. After simmering, add coriander, balsamic vinegar and salt to taste, and finally bring to a boil over high heat.

8. Let's take a picture of the finished product, the excess fish soup can be used to make noodles, and the taste is very good.

Tips

The chili peppers are personal and I like the fact that there is a little bit of spiciness in the soup, so the chili peppers are added.

Pomfret tips for how to do it1. Pomfret should not be fried in animal oil; Do not eat with lamb.

2. The fish roe in the abdomen is toxic and can cause dysentery.

The role of pomfret.

Nourish qi and nourish blood; Nourish the stomach and invigorate the essence; Smooth joints; Soft muscles and bones.

Crucian carp contains a full range of high-quality protein for the skin'The elastic fiber composition can play a good role in strengthening. In particular, it has a peculiar effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep. Crucian carp soup has the function of clearing the heart and moistening the lungs and strengthening the spleen.

Recipe for ingredientsIngredients

Crucian carp 500g

Excipients

Oil, salt, salt.

Ginger to taste, green onion to taste.

Vinegar to tasteMethod:1. The crucian carp bought back has been processed by others, and you only need to clean it again when you go home.

2. Cut the green onion into minced pieces and set aside.

3. Cut the ginger into slices and set aside.

4. After the pot is hot, pour in an appropriate amount of peanut oil.

5. When the oil is hot, add the crucian carp and minced green onion and ginger.

6. Fry for one minute, then turn over and fry for another minute.

7. Put the fried fish together in a saucepan and add half a pot of water.

8. After the soup boils, add an appropriate amount of salt to taste.

9. Cook for half an hour until the soup is milky white, add an appropriate amount of vinegar and it will come out.