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1、Utensils,saucepan,frying pan,casserole,pressure cooker,steamer,bamboo steamer,stew pan,wok,blender/liquidizer,kitchen roll(towel),plastic wrap,tinfoil/aluminium foil,bread knife,butter knife,chopping knife,cleaver knife,boning knife,paring knife,cutting board/chopping board,egg beater,sieve,turning
2、shovel,ladle leidl,fish slice,wooden spoon,work surface,hob,saucepanfrying pan casserolepressure cookersteamerbamboo steamerstew panwokblender/liquidizerkitchen rollplastic wraptinfoilbread knifebutter knife,chopping knifecleaver knifecutting boardegg beatersieveturning shovelladlefish slicewooden s
3、poonwork surfacehob,How To Make Fish Stock,Step 1:You will need,1 kg fish bones 2 ltr water 3 celery stalks,roughly chopped 1 onion,chopped 1 fennel bulb,roughly chopped 1 head of garlic,cut in halves 50 g white mushrooms,sliced 1 tbsp black peppercorns a few sprigs of parsley 2 bay leaves,1 saucepa
4、n 1 spoon 1 sieve 1 bowl Serves:Preparation Time:15 minutes Cooking Time:55 minutes,Step 1 Make the stock Place a large saucepan onto the hob.Add the fish bones,celery,onion,fennel,garlic and the mushrooms.Cover it all with the water.Turn the heat onto high.Make sure that everything is submerged und
5、er the water.Skim the surface with a spoon and discard(扔掉)any impurities（杂质）.Add the peppercorns,bay leaves and the parsley.Push it all under,making sure that everything is well immersed.(浸入)Turn down the heat and simmer for 30-45 minutes.,Step 2.Strain（过滤）and storeOnce cooked,strain the fish stock through a sieve into a bowl.Use it right away,chill(冷藏)it for 2-3 days in the refrigerator,or it will keep in freezer for months.,
