How to make spinach grouper soup

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn. The following is an introduction to spinach and grouper soup. Let's get started now.

1. Wash and remove the stems of spinach and scale the fish

2. Peel the skin and bones of the fish and cut into cubes (I steamed the skin and bones with other fish in black bean sauce to avoid wasting them). Add 1/2 teaspoon of salt, half an egg white, 1 teaspoon of rice wine, and 1/2 tablespoon of cornstarch, mix well and marinate.

3. Add 1 bowl of water to half of the spinach and blend it into juice. Chop the other half, put them all in a large bowl and add the remaining cornstarch and mix.

4. Bring four bowls of water to a boil, add ginger slices and diced fish.

5. After boiling, thicken with spinach juice, add the remaining salt and chicken essence for seasoning, add the remaining egg white, stirring while adding, boil, turn off the heat, and remove the ginger slices. (I don’t like ginger, if you like it you can cut it into shreds)

After reading the specific steps of making spinach and grouper soup, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.