The recipe for Mingtai Fish Soup

Release time : 07/04/2025 09:30:02

Mullet soup is a very common Korean soup. The fresh mullet is cooked with light ingredients, and the hot and delicious mullet soup is served on the table, which is delicious and rich in nutrition.

This is a representative seafood stew with Korean ethnic characteristics, which has no difficulty in its preparation. The main ingredient of the Kimchi soup is the Kimchi, and it is made up of various vegetables and other ingredients. The method is to put all kinds of ingredients and seasonings into the hot pot for stewing.

Would you like to try this delicious dish? Then let momnet share the recipe with you.

Today, let Momnet Knowledge Share introduce a representative seafood stew from the Korean ethnic group - Ming Taiyu Soup.

Similar to the traditional festivals in our country, Koreans also cook such a pot of stew on special days. The taste is unique and delicious, and it is rich in nutritional value.

Want to know how to make a particular stew? Then take a look.

Ingredients: 1 dried tuna fillet, 1/3 tsp salt, 1 tbsp sesame oil, 1 egg, 60g bean sprouts, 150g tofu, 1 large onion, 1 red pepper, 1 green pepper, 6 cups water, 2 tsp minced garlic, 1 tsp salt, a pinch of pepper powder.

Method: 1. Peel the dried anchovies, remove their bones and skin, then tear them into thin strips.

2. Braised Fish Heads

Filter the soup and set aside for later use.

3. After cleaning the bean sprouts, pinch off the roots and heads.

4. Cut tofu into strips as thick as your fingers.

Cut the onions and peppers into slices.

5. Wash the shredded fish, squeeze it dry, sprinkle with salt and sesame oil, and stir evenly with egg juice.

6. Add bean sprouts in the fish head soup, cook until there is no fishy smell, scoop in the fish from ④ one spoon at a time, and add salt to adjust the taste.

7. Once the eel has boiled to the surface, add tofu, green onions, chili peppers, garlic paste, and black pepper powder for seasoning.

Mother's Net Dictionary reminds: when processing the minnow fish, it is necessary to wash out the blood in the belly. If you do not wish to remove the head, you can cut it from the center and clean it. Additionally, incise a pattern along both sides of the fish body for better flavor absorption.

Due to the strong fishy smell of Ming Taiyu, after slicing and carving the fish, it is marinated with cooking wine, salt, green onions, and ginger for 30 minutes to eliminate the fishy odor.

The nutritional value of sardine, also known as yellow-line codfish, is loved by the Korean people.

In Northeast China, in Yanbian Prefecture of Jilin Province, many people eat it.

The main ingredients of the Mongolian fish soup are mainly Mongolian sturgeon, with various vegetables and so on. The method is to put all the ingredients and sauces into the hot pot for stewing.

So, what are the nutritional values of this representative Korean seafood stew? Mom's encyclopedia will reveal all right away.

The main ingredient of the Ming Taiyu fish soup is Ming Taiyu, compared to other seafood, it has high protein and low fat, and its taste is refreshing.

The dried product of the bonito fish, which looks like wood, is called "chicken of the sea" by people in Guangdong.

It has the functions of strengthening the spleen and stomach, benefiting yin and blood.

Guangdong people often use it to make soups and porridges, such as Fish Head Empress Porridge.

Its internal organs and roe can be used to make a sauce.

After soaking in soy sauce, the fish head becomes exceptionally delicious.

Eyes and fish skin are good for drinking.

Fin and tail can make soup, but ancient Koreans can cook 36 dishes of eel.

Although it's not expensive, there is still a lot of nutrition in tilapia.

Every household in South Korea loves to eat mackerel. Some people prefer to wash the fish, remove the innards and hang it outside to freeze dry. The water content in the fish is then evaporated through sublimation, resulting in a dried fish that can be easily torn into pieces and eaten. As the chewing continues, the flavor becomes increasingly delicious.

The cold-braised minced tuna is perfectly balanced in its acidity and sweetness, with a savory and spicy flavor.

In the past, domestic people did not know about bonito fish, but it was gradually accepted in China. In Guangdong area, it is commonly called "Chaiyu" because of its shape similar to wood. Guangdong people often use it to cook soup and porridge, such as "Chaiyu Imperial Porridge."

The price of the fresh tuna is not expensive, but it is high in nutritional value and low in fat content, which makes it very popular among many people.

Does that mean you can just eat any kind of bonito tuna soup? Of course not. Bonito tuna soup also has some dietary restrictions, which you should be aware of if you want to learn more about it.

We all know that turbot is a type of fish and seafood, and for patients with skin allergies, it should be avoided as eating turbot may affect the treatment of skin allergies. Therefore, it is recommended that patients with skin allergies avoid consuming turbot.

Additionally, since freshwater eel is naturally cold in nature, it is advisable to avoid consuming it together with other cold foods, such as water spinach and cucumber. It's also not recommended to immediately drink any ice-cold beverages after eating, including soda, iced water, or ice cream. Additionally, it's important to consume less or avoid fruits like watermelon and pear that are known for their cold properties, to prevent discomfort.

Does the Yellow-line Slimy Fish have poison? The Yellow-line Slimy Fish, also known as the Korean Oyster, has only gained its nickname in Korea and Northeast China. Many people in Korea and Northeast China love to eat it, so is this seafood unique to the Koreans a toxic one? Let's reveal this mystery right here on Moma.

Ming Taiyu has always been a traditional food of the Korean people, and every Qingming Festival, every family in Korea eats ming taiyu.

In Northeast China, many people in Yanbian Korean Autonomous Prefecture of Jilin Province eat it.

In Yanbian, Jilin province, during the winter months, many households clean and gut fish before drying it in the sun. The moisture within the fish dries out through evaporation, turning the fish into strips that can be easily pulled apart and chewed. As you continue to eat, the flavor becomes more pronounced.

After drying the fish, tear off the skin and wrap it with a full fish skin in a special rice. Put it in a pot and steam it. Once cooked, dip it in sauce and eat it, which is unforgettable. This is the legendary fish skin wrapped rice, also a characteristic of Yanbian.

The roe of the Japanese mackerel is called "Ming Tai" in Korea, and it is very popular among Koreans. Nowadays, you can easily buy Japanese mackerel at various places all over the world, and its price is very cheap, so we can easily use it as a main ingredient to prepare many dishes.

Through the introduction above, we can clearly know that the bonito fish does not have toxins, and appropriately consuming bonito fish is beneficial to our body. But if you are a person with allergy, please do not eat it.

The edible methods of the fish are high-nutritional value. It has rich protein and amino acids, many kinds of minerals that meet human needs, and it also has good effects in strengthening the spleen and nourishing the blood. The whole body of the fish can be used for food, and its meat, skin, and eyes can also be used to make alcohol.

So, how are people usually served with the bonito fish? Mom's Net will soon introduce you to the various ways to eat bonito.

Mullet can be steamed, stewed or cooked in a soup. It is also popular to prepare as a salad. And making dried fish is very much welcomed too.

In the Yanbian area of Jilin, many people clean and gut the fresh-caught tilapia fish during winter. They then hang them up to dry in the open air, with the moisture in the fish turning into steam and evaporating away. The dried fish becomes strips that can be easily picked up and chewed. As you chew, the taste gets more and more delicious.

After drying the fish, tear off the skin and wrap it with the complete skin of the fish. Then cook in a pot, after being cooked, dunk it in sauce, and you can enjoy it to your heart's content. This is the legendary Fish Skin Buffet, which is also a specialty of Yanbian.

Ming Tai fish is cheap and nutritious, but the meat is relatively coarse, and there is a grassy smell. When cooking, pay attention to three points: 1. Clean the internal blood stains from the belly; if you do not wish to remove the fish head, cut through it at the center and wash it clean, and also incise on both sides of the body to facilitate flavor absorption.

2. After slicing the fish body, marinate it in cooking wine, salt, green onion, and ginger for 30 minutes to remove the fishy smell.

3. Due to the firm texture of fish, it is advisable to cook for a longer period of time, generally not less than half an hour.

When frying, a red chili pepper can be added to enhance the flavor of the fish.

* The medical part covered in this article is for reading and reference only.

If you experience discomfort, it is advised to seek medical attention immediately for accurate diagnosis and treatment.