Black fish soup

Name: Black fish soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece black fish; to taste Rice vinegar; a pinch Scallion; a pinch Coriander; to taste Salt; a pinch white pepper

Whole snakehead fish is boiled vigorously with a splash of rice vinegar, skimming foam until the broth turns milky white, mild and savory with no fishiness.

0 minNewMedium Soups Boil Savory

Instructions

1
The black fish should first be cleaned thoroughly, removing the internal organs, fish scales, and gills.
2
Add an appropriate amount of water to the pot, put the fish into the pot, and then light the fire to heat it.
3
After the fire is burning vigorously, use a spoon to remove the blood scum from the surface.
4
Then add a little rice vinegar, so the fish soup won't taste fishy, and the broth will turn into a beautiful milky white color.
5
After bringing it to a boil again, continue to simmer on medium to low heat for about 10 minutes. This way, the soup will be thickened, and the nutrition will be easier to absorb.
6
Put a little chopped green onion, cilantro, salt, and white pepper in the bowl for seasoning.
7
Then pour the hot soup into a bowl, and you can start drinking.