The Red Soup Fish, as the name suggests, is a dish of red and bright color, mellow and delicious stewed fish. This dish combines the freshness of the fish with the mellow broth to create an unforgettable delicacy. When cooking this dish, we use fresh marine or freshwater fish as the main ingredient. The meat of fish is delicate and delicious, rich in high-quality protein and a variety of trace elements. During the cooking process, we use a unique simmering technique to allow the fish to fully absorb the flavor of the soup and present a melt-in-your-mouth texture. 
The secret of the red soup fish lies in the bright red color. We use a variety of spices and spices to create a rich soup that has been carefully boiled. The soup is mellow, spicy and flavorful, adding a rich layer to the fish. During the simmering process, the soup penetrates into every corner of the fish, filling every bite with a mellow aroma.
In addition to the delicious fish and bright red broth, the fish is also served with a variety of vegetables and seasonings. These vegetables and spices are also carefully selected and processed, adding a rich taste and nutritional value to the whole dish. During the simmering process, the vegetables absorb the freshness of the soup and the tenderness of the fish, presenting a unique taste and texture. Red soup fish, a delicacy originating from Sichuan, is known for its bright red color, rich soup and tender fish.
——[Red Soup Fish]——
Ingredients: 1 silver carp, 2 potatoes, 1 mung bean sprout.
Marinated fish seasoning]: 2 tablespoons of white wine, 2 tablespoons of salt, 1 tablespoon of pepper, 3-4 tablespoons of green onion and ginger water, 1 tablespoon of cornstarch.
Other seasonings]: 1 piece of ginger, 3-4 cloves of garlic, 1 piece of pickled ginger, 3-4 pickled peppers, 1 shallot, 1 coriander, 1 spoon of Wangfeng bean paste, 1 piece of hot pot seasoning, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of chicken essence, 1 spoon of sugar, 1 spoon of pepper, 2 spoons of balsamic vinegar.
——Production method and steps——
Step 1]: Clean the silver carp, remove the fish bones and head, cut the fish into thin slices with an oblique knife, put it in a basin, put in 2 tablespoons of salt and 2 tablespoons of white wine, then mix evenly with your hands, and marinate for 10 minutes.
Step 2]: After the fish is marinated, wash it with water several times until the water becomes clear, then take it out and squeeze the water dry, put it in a large bowl, put 1 spoon of pepper, 3-4 spoons of green onion and ginger water, 1 spoon of cornstarch, and marinate evenly for 10 minutes.
Step 3: Peel and cut the potatoes into thin slices and soak them in water to prevent the potatoes from changing color, and at the same time pick and wash the mung bean sprouts and drain the water for later use.
Step 4]: Crush the garlic and chop it into minced pieces, cut the ginger into minced pieces, cut the pickled ginger into minced pieces, and chop the pickled peppers briefly, then put them into small bowls, and at the same time cut the green garlic seedlings into granules, cut the coriander into small pieces, and put them on a plate for later use.
Step 5: Prepare a small bowl and put a small handful of peppercorns, and at the same time cut the dried peppers into small pieces and put them together with the peppercorns for later use.
Step 6]: Put a spoonful of oil in the pot and heat it, then put in a spoonful of meat oil, fry the meat oil, add green onions, ginger and garlic, pickled ginger and pickled chili, bean paste and a piece of hot pot seasoning, and fry the seasoning over low heat to bring out the fragrance.
Step 7]: Stir-fry the seasoning to bring out the fragrance, add a large bowl of water, and put in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, and bring to a boil over high heat and simmer for 5 minutes.
Step 8]: The seasoning is stewed to bring out the taste, use a colander to remove the dregs inside, put in the potato slices and bean sprouts, and cook the potato slices and bean sprouts.
Step 9]: Take out the boiled potato slices and bean sprouts and put them in the prepared large bowl, I use a casserole, then turn on low heat in the pot, put in a spoonful of cooking wine, keep the pot slightly open, and put the fish fillets into the pot.
Step 10]: Add the green garlic sprouts, chicken essence, pepper, etc., and wait for the fish fillets to be blanched, turn on a slightly larger fire and bring to a boil, then pour the fish fillets and soup into the casserole, and add minced garlic and shallots.
Step 11]: Put oil in the pot and boil it until it is 5 hot, put the peppercorns and dried chili peppers into the pot, then quickly pour the minced garlic and green onions on the fish, sprinkle with coriander and serve on the table.
- Cooking tips -
Our fish in red soup is ready, and when it is served on the table, you can see that the red soup reflects the tender white fish, which makes people appetize. Pick up a piece of fish meat and put it in your mouth, and the soup will burst on the tip of your tongue in an instant, which is delicious and slightly spicy, making people have an endless aftertaste. If you like it, give it a try, that is, pay attention to these small details when making it.
Silver carp is fishy, so be sure to clean the fish before cooking, especially the scales, the black membrane in the stomach, gills, and teeth.
After the fish is cut into slices, put a little more salt and white wine, marinate for 10 minutes after grasping well, wash it several times, wash it until the water becomes clear, then squeeze the water dry, and then put the seasoning to marinate, so that the fishy smell of the processed fish meat is very small.
When marinating the fish, you should put a little more green onion and ginger water, and it is best to put it in multiple times, grab and mix it many times, so that the fish can absorb the water to the fullest, so that the processed fish meat will be particularly tender.
When boiling the fish, add a little meat oil, and the meat cooked in the meat oil is particularly fragrant.
It is best to remove the seasoning residue after stewing, so as not to affect the taste.
The fish fillets must be put into the pot over low heat, so that the pot is kept slightly open, so that the fish fillets are not easy to depulp and meat soup.
You can match different seasonings and side dishes to make the taste of the red soup fish more varied.
In short, red soup fish is a Sichuan cuisine with good color and flavor. With careful selection of ingredients and mastery of cooking skills, everyone can cook delicious red soup fish at home. This dish is not only delicious, but also rich in nutritional value, making it a nice and delicious dish.