Fisksuppe_norsk torsk

Soup is a popular and common dish in the southeastern regions of China, such as Fujian and Guangdong. Whenever I am feeling unwell, soup is always my go-to remedy. We prefer bland and flavorful soups over thick, chunky, or creamy ones. Therefore, it was no surprise that I tried cream of mushroom soup made by my supervisor's wife when I was in Germany. We like to enhance soups with medicinal spices based on the main ingredients used, such as adding ginger, ginseng, or Dong Quai root to duck or chicken soups, and including radish, lotus, corn, and shiitake mushrooms in pork rib soups, among others.

This week I caught two fish, and this is the first time i caught the fish,

Here I would like to share my version of soup for norsk torsk.

1. Ingredients: torsk, tofu, tomato, ginger, goji, jujube, dry squid, green vegetable (the amount depends on personal preference, I would suggest 1-2 tomato to make the taste of soup more juicy).

2. Steps:
   

1）1-2 spoon of oil, fry pieces of ginger and dry quids until you feel their smell (~30 s)

2) stir up pieces of tomato, until it becomes juicy

3) fry the fish and keep turning it until it become round and brown all over

3) fill water (ensure that the flavour of tomato juice is not over-diluted), add the goji and jujube in

4) fill the pieces of tofu into the soup

5) boil the soup (~15 min) until it becomes white

6) fill some green vegetable (~1 min)

7) add 1 spoon of salt, 0.5 spoon of pepper power (personal preference), and 1 spoon of venigar (personal preference)

Done!

Enjoy~