Spicy mushrooms, white and black fish soup
Overview
Chaobai black fish has comprehensive nutrition, delicious meat, many thorns and few thorns. It is rich in collagen, high in calcium, and contains a variety of vitamins, inorganic salts and a variety of amino acids. Use it to make spicy mushroom fish soup with the most fragrant flavor.
Tags
Ingredients
Steps
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Clean the tidal white black fish bought from Greedy Mao, cut the fish head in half, and cut the fish meat into slices and set aside.
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Heat the oil until it is slightly smoky, then reduce the heat to low and add the dried chili peppers and ginger slices to the pot. Stir-fry the ginger and chili pepper until they are fragrant. Place the fish head and fish meat in a pot under water and fry until slightly brown.
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Add water and cook until the soup base is thick and fresh.
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Soak the mushrooms in fine salt water, then lower the water into the pot and add fine salt to taste.
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Cook until the mushrooms are fragrant and cooked, then turn off the heat and add a small spoonful of fresh chili powder.
