Fish head and cabbage soup(yu tou bai cai tang )

Fish head and cabbage soup

Introduction:

"Prices are soaring ~ ~ ~ in the past, there was only one fish head in soup, but now there is only half, because cabbage is also expensive. Because of my greed (half a fish head cooking two catties of cabbage), there are more vegetables and less meat. Fortunately, we eat by ourselves, whatever we do. White soup, a little sweet cabbage, mixed with a touch of ginger, in fact, this soup is very good to drink, but the photos let me take ugly

Production steps:

Step 1: wash the cabbage.

Step 2: shred.

Step 3: chop the fish head and marinate with salt, pepper and ginger.

Step 4: Fry lard in wok, melt and fry fish head.

Step 5: add the right amount of water.

Step 6: pour in the cabbage.

Step 7: boil until the cabbage is soft and rotten, then add salt and chicken essence to taste.

Materials required:

Fish head: right amount

Shredded ginger: right amount

Salt: right amount

Lard: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: minced fish head has broken bones, so it is not suitable for children.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Bai Cai Tang