iangjiufish soupthe ingredients:
main ingredient: mandarin fish 500 grams
auxiliary materials: cinnamon 5 grams,peachkernel 10 grams, fresh ginger 8 grams,coriander15 grams
seasonings: pepper 3 grams,peanut oil30 grams, salt 4 grams,monosodium glutamate1 gram
spicy ginger fish soup features:
mildly spicy and refreshing, rich broth.
method:
1. bighead carpremove scales, gills, clean the belly and remove internal organs;
2. heat a wok on high flame, add peanut oil and heat,
then place the fish, fry until both sides are slightly yellow;add dry ginger,pepper powder, cinnamon, peach kernels, clear soup, use strong fire to bring to a boil;3. switch to medium flame and simmer for 20 minutes, add
seasoned saltand monosodium glutamate after the fish is cooked through,sprinkle coriander seeds on top,
serve in a soup bowl.
note on food compatibility:
cinnamon: avoid using together with various onions.
dry ginger: dry ginger is incompatible with Chinese goldthread and skullcap, as well as muscarine.