Fish head and Flammulina velutipes soup(yu tou jin zhen gu tang )

Fish head and Flammulina velutipes soup

Introduction:

"Cough.".. This soup is absolutely nutritious. I prefer to make some soup. Because soup is easy to learn and easy to make. If you want to learn, it won't be so difficult

Production steps:

Step 1: break the middle of the fish head into two pieces, remove the Flammulina velutipes from the bottom, and wash the ginger and scallion.

Step 2: preheat the pan (slightly higher temperature), pour in the oil (slightly higher temperature), put the fish head in the pan, and fry until both sides are slightly yellow.

Step 3: pour in water (2 cm above the fish head), cook over high heat for 7 minutes, remove the white foam from the soup (so the soup can be whiter), pour in Flammulina velutipes, turn to medium heat and cook for 5 minutes.

Step 4: pour white vinegar into the bowl before putting it into the bowl, then put it into the bowl, and sprinkle a little onion powder on the pot (of course, you can not like it).

Materials required:

Fish head: one

Flammulina velutipes: 350g

Ginger: 4 slices

Shallot: one

Salt: 4G

MSG: 2G

Chicken essence: 1.5g

White vinegar: 4G

Note: white vinegar is poured into the bowl in advance because it is not easy to lose its sour taste. In addition, if you don't like vinegar, you can put pickled wild pepper, which can also remove the fishiness, but don't put more than two. This kind of soup is even more delicious. Oh, the fish must be fried well, otherwise it will be more fishy.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Yu Tou Jin Zhen Gu Tang