How to make fresh haicang fish soup

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to fresh haicang fish soup, and we will cook it ourselves in the future.

1. Four barramundi, weighing 6 taels. A piece of ginger is about the size of a thumb. If you like ginger, you can put more. Two cloves of garlic.

2.1 Put oil in the pot, put the shredded ginger and minced garlic into the pot and stir-fry until slightly yellow and fragrant, then pour in the prepared water.

3.2 Cut the mullet in the middle, or you can choose not to cut it, I do this to make it more flavorful. Cut the ginger into thin strips, mince the garlic, and cut the onion into sections. Prepare a bowl of water (add as much water as the soup you drink)

4. Pour water into the pot and add fish slices, cover the pot and simmer over high heat for five minutes. Add appropriate amount of salt and MSG before removing from the pot.

5. Put the chopped green onion into the bowl prepared for the soup. After the fish soup is cooked, pour it directly into the bowl and blanch the onions.

6. The fish is out of the pot, and the green onion segments float on the soup, with a strong fragrance... Simple and delicious boiled sea fish in water, original and sweet!

If you want to improve your cooking skills, of course you can’t avoid practicing cooking more. Today, the editor introduces fresh haicang fish soup to friends who like to cook. It is very suitable for practicing and will greatly improve your cooking skills. Go and try it now.