How to make silver carp fillet and pea tip soup

You can give yourself happiness, you can cook something delicious for yourself. If you don’t know how to cook, you need to learn first. Well, now I will teach you how to cook silver carp fillet and pea tip soup.

1.12 A silver carp, the fish head and white radish were used to make "silver carp head soup", which tasted good. There was one fish body left, and the pea tips were pinched off the old leaves, washed and set aside.

2.21 Remove the black film inside the fish belly and remove the fishy smell. Lay the fish flat, hold the fish body with one hand, and use the other hand to hold the knife and slice the fish meat horizontally close to the fish bones. The knife must be sharp enough~~My friends, go sharpen your knives first!

3.1 Place the sliced ​​fish with the skin facing downwards, hold the fish with one hand, and use the other hand to slice the fish diagonally into fillets about 0.5 cm thick.

4.2 Use the same method to slice the fish on the other side. It will look like this after slicing: two slices are fish meat, and one slice in the middle is fish bones.

5. After cutting the fish fillets, mix them with cooking wine, starch, egg white and a little salt and marinate for 15 minutes.

6. Pinch off the old stem at the top of the peas, pinch them into small pieces using the "one stroke and one dot method", and wash them.

7. When the water in the pot is about to boil, put the fish fillets into the pot one by one.

8. After the soup in the pot boils, add the pea tips and blanch them for a few seconds.

9. The time should not be too long, just slightly hot, put it in the pot for 10 seconds, then stop! Over time the leaves will turn yellow.

10. Add a little bit of salt and white pepper, serve with soup~~ delicious!

Today’s introduction to silver carp fillet and pea tip soup ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!