Black fish soup

Overview

As a medicine, snakeheaded fish has the functions of removing blood stasis, regenerating, nourishing and recuperating. After surgery, eating snakeheaded fish can promote muscle replenishment and blood, promote wound healing, and has very rich nutritional value. Black fish has a strong earthy fishy smell. Before stewing it, marinate it with white wine and salt for 2 hours and then fry it in oil before stewing it. There is no fishy smell at all, and after stewing, the soup is thick white and extremely delicious

Tags

• soups
• soup
• shandong cuisine
• pregnant women
• maternity
• summer recipes
• banquet dishes
• dinner
• blackfish
• ginger
• liquor
• oil
• rice wine
• green onions
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare seasonings (rice wine, salt, white wine, ginger, green onions)

   

2. 2 Behead the black fish, wash and cut into thick pieces. Add 3 grams of salt and 1 tablespoon of white wine, half of the ginger slices, mix well and marinate for 2 hours, then rinse with water and drain

   

3. 3 Pour oil into the pot

   

4. 4 Place warm oily fish skin side down into the pan

   

5. 5 Fry until both sides are slightly brown

   

6. 6 Cook in rice wine

   

7. 7 Add water, then change to the soup pot, add ginger and green onions

   

8. 8 Cover and cook over high heat

   

9. 9 Bring to a boil, skim off any foam, then cover and simmer over low heat for 40 minutes

   

10. 10 Add salt to taste

    

11. 11 Add a little white pepper and turn off the heat.