Chrysanthemum fish head soup(tong hao yu tou tang )

Chrysanthemum fish head soup

Introduction:

Production steps:

Step 1: chop the fish head, marinate with salt and ginger.

Step 2: wash the wormwood and wait for use.

Step 3: add a little oil to the frying pan and fry the salted fish head.

Step 4: bring the water to a boil until the soup turns white and the fish is cooked.

Step 5: remove the washed wormwood and bring to a boil.

Materials required:

Fish head: right amount

Wormwood: moderate amount

Shredded ginger: right amount

Note: fish head salting when there is salty, so from the pot before the salt to pay attention to.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tong Hao Yu Tou Tang