Introduction:
Unlocking the Freshness of Perch in a Simple Homemade Soup
Today, I bring forth a delightfully simple recipe for perch soup. For those who shy away from preparing fish soup, fearing the fishiness, this beginner-friendly recipe yields a surprisingly fresh and delectable result. Join me, and let’s master this together!
Ingredient Ensemble:
Gather the Essentials for a Fresh and Invigorating Perch Soup
- The Catch of the Day: 1 perch
- Green Garnish: Half a stalk of spring onion
- Ginger’s Fiery Slices: 5-6 pieces
- Garlic’s Aroma: 5 cloves
- Crystal Salt: To taste
- Soy Symphony: Just a drizzle
- Wine’s Essence: 1 spoon of cooking wine
- Tofu’s Tenderness: Half a block
- Earthy Fungus: A handful of wood ear mushrooms
- Pepper’s Punch: A pinch of white pepper powder
Culinary Craft:
The Art of Cooking Perch Soup that Warms the Spleen and Stomach
The Prelude:
Prepare the perch by removing the gills, viscera, and scales. (Pro tip: Opt for a cleaned perch to save time, a little secret from someone supremely lazy). Soak the perch briefly in water to leach out any remaining blood. Smear the fish with salt, rest it on a dish, pour cooking wine over, and let it imbibe the flavors along with ginger for 45 minutes.
Golden Fry:
In a skillet, heat a little oil and sauté onions, ginger, and garlic until aromatic. Fry the perch until it’s beautifully golden on both sides, and ready your clay pot with boiling water.
Broth’s Blossoming:
Transfer the fried fish along with the aromatic mix into the boiling water. Cook over high heat until the soup turns milky white. Drop in the silky tofu and wood ears, then season with cooking wine, just the right amount of salt, soy sauce, and a dash of white pepper powder, adjusting to taste. Let it simmer with love under a closed lid for 30-45 minutes.
Finale:
Serve hot and savor the spleen-nourishing, stomach-soothing flavors of your labor!
Cooking Tips:
Remember to always use boiling water for cooking fish soup; it’s the secret to achieving that creamy, milky broth. Highlight this tip— it’s crucial!