Asparagus taro perch soup-You Are Foodie

By Killian
37

Asparagus taro perch soup

Main Ingredients

Taro appropriate amount
Spring bamboo shoots A moderate amount of
Perch 1

Auxiliary Ingredients

Scallion and ginger appropriate amount
salt A moderate amount of
vinegar appropriate amount
Baijiu A moderate amount of
lard appropriate amount

Put Baijiu and white vinegar in the boiled bamboo shoots to remove the bitterness. Lard soup is more fragrant and white, without monosodium glutamate. This soup is very delicious and worth trying.

Step 1 . Wash the bass, cut the fish with two blades on the front and back, and cut the bamboo shoots and taro with a hob for standby.

Step 2 . Fry the perch in the oil pan, then add water, onion and ginger, Baijiu, white vinegar, lard and salt to boil over high heat for a while, then turn to medium low heat.

Step 3 . Start another pot, put water in the pot, add bamboo shoots, add a little Baijiu, white vinegar, oil and boil for 5 to 10 minutes, then add taro and salt and boil for 2 minutes and turn off the fire.

Step 4 . Put the boiled bamboo shoots and taros into the fish soup and cook for a while.

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Cooking Steps