How to make fish preserved egg soup

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make fish and preserved egg soup.

1.12 Select the right materials.

2.21 Cut one preserved egg into 4 slices for later use.

3. Chop ginger and green onion and set aside.

4. Slice diagonally (about 1.7 cm thick) for later use. Also, be sure to clean the fish belly with a knife, especially the fish bubble inside.

5. Heat the pan (heat the pan a little first), pour in oil (it is best to heat it without smoke, so that the fish will not stick to the pan when frying).

6. Then pour in the fish and fry until slightly yellow (basically until it turns bloody), pour in water and add ginger (usually one bowl is enough), bring to a boil over high heat then simmer for 7 minutes.

7. After cooking for 7 minutes, pour in the preserved eggs and seasoning (salt, MSG, chicken essence), then switch to medium heat and cook for 3 to 4 minutes.

8. OK, the finished product is out of the pot, and it suddenly shines with golden light, even the sun is eclipsed. At this time, you must lock the doors and windows, otherwise I will not be responsible if someone robs you or if animals attracted by the fragrance rob you.

Your comprehension ability is extraordinary, so with the specific method of making fish and preserved egg soup, you will definitely be able to make it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.