Shepherd's Purse and Yellow Croaker Soup First Release

Name: Shepherd's Purse and Yellow Croaker Soup First Release
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500 g Yellow croaker; 250 g Shepherd's purse; a pinch Salt; a pinch Black pepper; to taste sesame oil; 1 piece Ginger; to taste Scallion; 1 spoon potato starch; 1 spoon cooking wine

A refined Jiangnan-style thick soup combining deboned yellow croaker fillets with chopped shepherd's purse, its base made by simmering toasted fish bones into a savory, starch-thickened broth.

20 minNewEasy Soups Braise Savory

Instructions

1
Prepared ingredients.
2
Clean the shepherd's purse and blanch it for more than ten seconds.
3
Rinse with cold water and squeeze out the moisture, then chop finely.
4
Debone the yellow croaker.
5
Cut the fish into large pieces, add salt, cooking wine, cornstarch, and pepper, mix well, and marinate in the refrigerator.
6
Heat a cold pan with oil, sauté the scallions and ginger until fragrant, then add the fish bones and stir-fry for a minute or two.
7
Add boiling water to stew the fish soup.
8
Remove the impurities from the stewed fish soup and keep the fish soup.
9
Add the marinated fish slices and bring to a boil.
10
Add shepherd's purse, salt, and pepper, and bring to a boil.
11
Just pour a bit more water-starch mixture and bring it to a boil, then drizzle a little sesame oil, and it's ready.
12
Shepherd's purse and yellow croaker soup, it's ready!