Spicy Sichuan Sea Bream and Mushroom Soup | Japanese aquafarming BURI&TAI
Also tasty with noodles
Ingredients
- 180g red sea bream, skin off, cut into bite-size
- 2 tbs cornstarch
- 100g bone of red sea bream
- 800ml water
- 1/2 tsp Sichuan peppercorns
- 1-2 red chili
- 1 tbs vegetable oil
- 1/2 tsp salt
- 100g mushroom you like
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