Fish head soup with shredded radish(luo bo si yu tou tang )

Fish head soup with shredded radish

Introduction:

"[fish head soup with shredded radish] the good soup for lung moistening in autumn was originally intended to buy half a piece of fish. If you find that the fish is not so fresh, you can simply change places. Buy the whole fresh fish, steam the fish chops, cook the fish meat, and cook the fish head and bone soup. It's very good. Autumn is more dry, white things run dry effect is better, add white radish to fish head soup, very moist soup

Production steps:

Step 1: material drawing. 　　　　　　。

Step 2: chop the fish bone, split the fish head, cut the scallion into sections, and slice the ginger.

Step 3: stir fry oil moxibustion pot, put ginger slices to wipe the pot, and fry fish head and bone.

Step 4: shred the radish with a slicer and marinate it with salt.

Step 5: put the fried fish head and bone in the boiling water, add scallion and ginger slices, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

Step 6: squeeze out the water from the pickled shredded radish and rinse with water

Step 7: cook the fish soup. Five minutes before turning off the heat, add shredded radish and season with salt and pepper.

Step 8: wash coriander and cut into sections.

Step 9: put it into the pot before leaving the pot.

Materials required:

Fish head: right amount

White radish: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Salt: right amount

Pepper: right amount

Cooking oil: proper amount

Precautions: wash fish head and bone with clean water, do not marinate. Use boiling water to make soup. Pickle shredded radish with salt to remove the astringency of radish and make the soup taste delicious.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Luo Bo Si Yu Tou Tang