Yellow Croaker Thick Soup
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Instructions
Ingredients
1
Clean the yellow croaker, remove the fillet and discard the bones
0:16
2
Simmer the fish head and bones to make soup
0:42
3
Cut the fillet into dice or shreds
0:48
4
Cut the fish gelatin into thin shreds
1:01
5
Marinate the yellow croaker dice with a little salt for base flavor
1:05
6
Prepare scallion-ginger water for later use
1:12
7
Pat the marinated fish fillet dry with paper towels
1:28
8
Blanch the wild vegetables and transfer to ice water to cool
1:58
9
Chop the cooled wild vegetables into fine mince
2:32
10
Heat lard in a pan, fry the fish head and bones until fragrant
2:41
11
Pour in Chinese cooking wine, add boiling water and simmer the soup
3:01
12
Strain out the fish bone residue, keep the clear fish soup
3:38
13
Add shredded bamboo shoots, shredded carrot and fish gelatin shreds to the soup
4:00
14
Add appropriate salt and a little white sugar to enhance umami
4:14
15
Add the marinated yellow croaker dice, gently stir and cook for 30 seconds until slightly cooked
4:30
16
Add a generous amount of white pepper to taste
4:44
17
Thicken the soup with thin starch water
4:58
18
Take the soup out of the pot and serve
5:08
