Carrot fish head soup(hu luo bo yu tou tang )

Carrot fish head soup

Introduction:

"Silver carp's head is tender and nutritious. It contains not only protein, fat, calcium, phosphorus and iron, but also unsaturated fatty acids. It is particularly important for brain development and can make brain cells abnormally active, which greatly enhances reasoning and judgment. Therefore, eating fish head often can not only strengthen the brain, but also delay the decline of brain power. At the same time, it has the effect of invigorating the spleen and Tonifying Qi, warming the stomach and dissipating heat. "

Production steps:

Step 1: clean a fresh fish head and cut it in half.

Step 2: spread salt, monosodium glutamate and cooking wine on the cut fish head and marinate for about 10 minutes.

Step 3: a small carrot, peeled, washed and cut into shreds.

Step 4: heat a little oil in the pan and put the marinated fish head in the medium and low heat.

Step 5: fry on one side, turn over slowly and fry on the other side.

Step 6: when both sides of the fish are almost cooked, add a large bowl of water and a small spoon of white vinegar.

Step 7: Boil the fish head soup.

Step 8: bring to a boil for about one minute and add the shredded carrots.

Step 9: after a little rolling, add the right amount of salt seasoning can be out of the pot.

Materials required:

Silver carp head: one

Carrot: one

Salt: right amount

MSG: right amount

Cooking wine: moderate

White vinegar: right amount

Note: adding white vinegar can not only make the soup taste more delicious, but also remove the fishy smell. The most important thing is to add some white vinegar when cooking the fish, so that the fish will not be easy to boil.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Yu Tou Tang