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Pickled green and tofu bass soup雪菜豆腐鲈鱼汤
Pickled green and tofu bass soup雪菜豆腐鲈鱼汤

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We hope you got benefit from reading it, now let’s go back to pickled green and tofu bass soup雪菜豆腐鲈鱼汤 recipe. You can have pickled green and tofu bass soup雪菜豆腐鲈鱼汤 using 9 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Pickled green and tofu bass soup雪菜豆腐鲈鱼汤:
  1. Prepare 2 baby Bass (6oz each)
  2. You need 4 oz organic tofu
  3. Provide 1/2 homemade pickled Kale
  4. Use 1 Tsp pickled chilli
  5. You need 3 garlic cloves, minced
  6. You need 1 inch fresh or pickled Ginger, sliced
  7. Use Salt or fish sauce
  8. Use 4 oz pennies, steamed
  9. Get 1/2 onion, sliced
Instructions to make Pickled green and tofu bass soup雪菜豆腐鲈鱼汤:
  1. Pan sear bass on both sides until golden brown. Set aside.
  2. Sauté onion, garlic, pickled Ginger, chilli and Kale in oil until aromatic for about 2 minutes.
  3. Add 2 cups of homemade fish broth or children broth. Place fish back in. Add water until the liquid covers the fish and all veggies.
  4. Bring it to a boil then simmer for about 10 minutes.
  5. Add more water if the liquid evaporate too much. Add steamed pennies before adjust the final seasoning. Decorate with green onions before serving.

Chinese soup stocks are made mostly with pork, chicken or beef and a variety of vegetables. Chinese stocks using fish is not very common. I think the French are better at making fish consomme. This soup was rich, had many flavors. My husband has been raving about it for a week.

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