How to make pickled vegetable eel soup

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the recipe of pickled vegetable eel soup.

1. After all the ingredients are washed, cut the shallots and celery into beads on the chopping board.

2. Heat the pot and add some cooking oil.

3. Put the scallions into the pot with a cold pan and oil, and turn on the lowest heat to let the oil gradually heat up.

4. Slowly simmer the scallion beads in the pot for about 20 minutes, stir them slightly with chopsticks, and turn off the heat when they turn golden.

5. In another pot, add appropriate amount of water and bring to a boil. Put the fish bones and fish liver, which are not easy to cook, into the pot first.

6. When the pot boils again, cook the fish

7. When the fish is cooked through, turn off the heat and add the Chaoshan pickles.

8. Put the galangal powder in the soup bowl in advance

9. Use a large spoon to scoop the soup and fish meat into the soup bowl, and grind in white pepper powder.

10. Finally, add parsley and scallion oil to enhance the flavor

Well, after reading the editor’s introduction, I think housewives should quickly throw away the pickled vegetable eel soup in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.