CÁCH LÀM CANH CÁ CHẠCH CHUEOTANG NGON ĐỈNH CAO - BÍ KÍP SIÊU TĂNG LỰC CỦA NGƯỜI HÀN

Koreans have a special energy-boosting secret to nourish the body and replenish vitality during the changing weather seasons It is not the rare red soil ginseng but rather the mud fish specifically the eel-like fish This inexpensive humble ingredient when combined with other natural materials creates an unexpected synergy that Koreans call a winter miracle drug The fish soup is warm and rich with a spicy kick that makes it perfect for these chilly transitional days This may not be an attractive-looking dish but it is certainly a nutritious and extremely delicious meal that you must try In the final round of the The Global Taste of Korea culinary competition in Jeonju I and the other contestants had to wade into the rice fields to catch eels and then prepare this dish Today I'll reveal the secret to making a delicious and nutritious sour catfish soup that I cooked to participate in this competition in South Korea Choose fresh lively eels with smooth shiny skin as their meat will be firm and sweet Rinse the eels to remove all the dirt Scoop the eels into a large pot with a lid to clean the top part of their bodies Quickly sprinkle salt and betel leaves and then cover the pot evenly with a few lids Then let it rest for about 5 minutes so the fish can release all its mucus If you don't have betel leaves you can use other leaves with a rough coarse surface such as fig leaves or breadfruit leaves or rub the fish with gloves Salt and the rough layer on the leaf will help remove the slime from the eel's body Rinse the fish under running water to remove all the fish slime that has been secreted Rinse thoroughly drain then coat evenly with a thin layer of flour This flour will make the fish firm and remove any remaining slime on the fish's skin This layer of flour will give the soup a delicious light thickness without needing to remove the excess flour Pour boiling water into the fish pot and place it on the stove to simmer Now let's prepare the seasoning to remove the fishy smell when cooking fish Cut the ginger and its leaves into small pieces Slice the green onions and the scallions as well Add the spices to the tea filter so that when simmering the water does not become cloudy and it is easy to remove Add a few slices of licorice root and mint leaves to make the tea fragrant and herbal Cook the fish in the fire for 20 minutes to ensure it is fully cooked and all its juices are released Fish mackerel contains vitamin B1 B2 a lot of protein fat calcium and iron which helps warm the stomach and improve blood circulation While the fish is cooking I'll prepare the vegetable stew Cut the washed green mustard leaves into pieces Pour boiling water over the mustard greens for about 1 minute then drain Chop the onion and Korean chili pepper into small pieces Add the fermented bean paste and garlic to the bowl and mix well This mixed vegetable soup will make the soup after cooking fragrant with a mild spicy flavor that warms the body Mix the mustard greens with chopped perilla leaves and gochujang chili paste until well combined The salad is ready and the fish is also done cooking To prevent the broth from becoming cloudy and to eliminate any remaining lumps of flour Remove the fish and let it cool so the meat firms up and is easier to remove Carefully separate the fish meat from the bones A small tip is to use chopsticks to pick up the fish meat like this it will be very easy No need to be too careful This bowl of fragrant and delicious fish stew is perfect for a lunchtime delight Mix the vegetables into a large covered pot and bring to a boil Add enough broth to cover the fish and vegetables then continue simmering on low heat Blend the fish bones and the remaining fish sauce in a blender to extract the broth I use a strong blender to grind fish bones into a smooth paste Pour the mixture to extract the broth and remove the pork bones Once the pork has been stewed add the remaining fish meat and the broth Stir continuously with your hand until the broth starts boiling again Chop the green onions and set aside the green parts for garnish Boil the seaweed and then add it to the hot broth with scallions The pot is still boiling with hot energy when it's lifted onto the tray Richly flavored and harmoniously aromatic without a fishy taste or a strong smell of overcooked vegetables Eat until you sweat and you'll feel refreshed and awake The ingredients have become soft and mushy so it may not be an appealing dish to look at But this is a nutritious easily digestible food that is especially good for nourishing the body I hope this will be a delicious and nutritious meal suggestion for your family during these return days Wishing you all the best Click the bell icon on the screen and subscribe to your YouTube channel Let's cook a lot of delicious dishes and share some interesting cooking tips