【Yantai】Milk white yellow catfish soup
Overview
The simpler the preparation of many dishes, the better they can reflect the umami flavor of the ingredients themselves. For example, today's yellow catfish soup is only seasoned with salt, but it is the most popular dish on my family's dining table. The best way to make yellow catfish is to stew it in soup. The umami flavor of the fish penetrates into the soup. It tastes extremely delicious and is very suitable for the elderly and children. This dish is my children's favorite, and they will eat up almost all the soup and dregs every time. (The process picture of making yellow catfish was deleted by mistake, and sea black fish was used instead. The method is exactly the same. Sea black fish soup is also very delicious)
Tags
Ingredients
Steps
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Clean and gut the fish. (My yellow catfish process picture was deleted by mistake, and I used sea black fish instead. The production process of the two is exactly the same, sorry for that)
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Cut green onions diagonally, slice ginger, and cut coriander or green onions into sections.
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First heat the pot, add peanut oil, add the fish and fry over low heat.
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Fry one side until browned, then flip and fry again, add onion and ginger.
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Add the cooking wine, cover the pot and simmer for 5 seconds.
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Open the lid and add water.
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Bring to a boil over high heat and skim off the foam, then reduce to low heat and simmer for 15 minutes. Add salt 5 minutes before serving.
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Cook until the soup turns milky white, and sprinkle with chives or coriander before serving.
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Fish soup should be drunk while it is hot.
