How to make black fish soup

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make black fish soup, and your cooking skills will definitely improve! Let’s get started together with the editor below!

1. Remove the scales and internal organs of the black fish, clean it, and slice it into large pieces along the fish bones. Cut into fish fillets and set aside. No need for starch or other marinating, we are making fish soup, not pickled fish

2. Heat oil in a pan and add ginger to rub the pan. Add the fish head, fish bones, and fish tail, fry slowly over low heat, and carefully flip over and fry the other side after one side is formed, so that the bottom will not get burnt.

3. Add enough boiling water, add green onion and ginger, cover the pot, and simmer the soup over medium-low heat. The longer the fish soup is boiled, the whiter it becomes. This is the reason why the so-called "thousand-boil fish" is boiled.

4. Boil until the fish soup turns white, add the fish slices, carefully spread them out, and add salt to taste

5. Finally, add rice wine, sprinkle some pepper, and wait until the fish fillets turn white.

Today I am introducing to you the black fish soup that I have collected for many years. I hope it will be welcomed and liked by you. If you are interested, please try making it according to my method.