Radish and fish bone soup

Radish and fish bone soup

Overview

How can a family with a small population eat big fish? Sister Crab shares some experiences. There are only a few people in the family and the appetite is small. To bring a big fish home, I really have to think of a way to make several dishes (several meals) with one fish. A fish weighing four to five pounds is considered a big fish for a family of three. Occasionally, you may have to buy larger fish, mainly because some freshwater fish are too small and not tasty. What is the best way to dispose of it when you buy it home? Freshwater fish, unlike other meats, should not be frozen and stored for long periods of time. Most fish should be eaten as soon as possible when they are fresh. Let's separate the fish to make various dishes. When you buy the fish, ask the store to help clean it up and divide it into two parts. Also split the fish head. The fish head can be used to make soup or make minced pepper fish head. If you make minced pepper fish head, it is better to keep a piece of meat when cutting it. Of course, not all fish can be made into fish head with chopped pepper. It is also very delicious when made into soup or fish head vermicelli. If it is grass carp or black fish, you can cut off the fish tail and braise it. The fish tail meat will be more tender and very delicious after braised. Divide the fish body into two halves. If you want to cook the fish fillet, you can cut it into pieces along with the backbone. If you want to make fillet, you need to cut off the backbone of the fish. In this way, we still need to find a way to eat the fish bones. When making pickled fish or boiled fish, the fish bones are usually used directly to make soup. Sometimes, if we are not making pickled fish, we can use fish bones to make soup. There are a few things you need to pay attention to when using fish bones to make a pot of fish soup that is milky white, delicious and completely fishy-free. Let’s take a look. This method is also suitable for making radish and crucian carp soup or other fish head soup.

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Ingredients

Steps

  1. A pair of fish bones, washed and chopped into pieces for later use. No need to marinate, but be sure to clean it.

    Radish and fish bone soup step 1

  2. Preheat a pan or wok, pour a little oil, first add the thickly sliced ginger, then add the cut fish bones, and fry over medium-low heat until fragrant. Two points are explained here. One is the frying pan. It is easier to use a non-stick pan, and a well-maintained iron pan can also be used. Such a pan can use less oil and will not fry the pan when frying. The other point is how much oil to use. According to Sister Crab's habit, a lot of oil is not needed. Of course, if you use more oil, the soup will be whiter and the aroma will be relatively stronger. This is because of the emulsification of oil. Most of us don't need this extra oil.

    Radish and fish bone soup step 2

  3. When the fish bones are fried until slightly yellow, pour two spoonfuls of cooking wine into the pot and heat the pot with the ingredients. The cooking wine will evaporate quickly after being put into the pot. As the cooking wine evaporates, it can take away some of the smell, which is also a way to remove the fishy smell.

    Radish and fish bone soup step 3

  4. Move the fried fish bones into a casserole and heat the water. Using hot water here will make it easier to emulsify the fat of the fried fish and the soup will turn white. If you don't consider that hot water saves time, you can also use cold water. In the process of simmering the soup, if you continue to simmer the soup over high heat, the fish bone soup will become whiter. On the contrary, if you cook the soup over low heat, the soup will be clearer. When making soup, leave the pot lid open to make the soup more delicious. However, if you leave the pot lid open, some of the water will evaporate, so pay attention to the overall water consumption. When making soup, try not to add water in the middle. It is best to add enough water at one time.

    Radish and fish bone soup step 4

  5. While the soup is cooking, cut the white radish into shreds and set aside. It is better to use ivory radish, which has a mild spiciness and sufficient moisture. The soup is sweet and has no peculiar smell.

    Radish and fish bone soup step 5

  6. When the soup is almost ready, add shredded radish and cook for another 5 minutes. Season with salt and white pepper, add chopped coriander and serve. Cook fish soup for as long as possible, at least 40 minutes, so that the soup will be delicious.

    Radish and fish bone soup step 6

  7. Drink the cooked fish soup while it's hot, it's so warm and comfortable.

    Radish and fish bone soup step 7