Fish head soup(yu tou tang )

Fish head soup

Introduction:

"[fish head soup] the original white fish head soup bought a super large silver carp, and first drank the fish head stew. This time, nothing was added. Only the big fish head was used. The thick soup was fragrant, and the noodles and powder were delicious."

Production steps:

Step 1: material drawing.

Step 2: wash the fish head with flowing water, and then absorb the water with kitchen paper.

Step 3: heat the oil in the frying pan and fry the fish head.

Step 4: fry the fish head on both sides.

Step 5: prepare ginger, scallion and cooking wine.

Step 6: heat a pot of boiling water, add the fried fish head after boiling.

Step 7: turn the big fire to the small one.

Step 8: stew until the soup is thick and white. Season with salt and pepper. I stewed for forty minutes.

Materials required:

Silver carp head: moderate amount

Onion, ginger and garlic: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Cooking oil: proper amount

Precautions: wash the fish head thoroughly. Wipe off the water before frying the fish head to avoid frying. Fish head soup, after boiling, soup is more likely to thick white. Don't need too much seasoning, proper amount of cooking wine to go fishy, a few scallions, a few pieces of ginger is enough.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original

Chinese PinYin : Yu Tou Tang