Salmon head soup in stone pot(shi guo qing tang san wen yu tou )

Salmon head soup in stone pot

Introduction:

"The DHA content of salmon head is higher than that of fish meat, and the price is quite affordable. It's also a good choice to make a light soup to wash the taste buds soaked in thick oil red sauce. It should be noted that bright eyes, orange flesh, clear fat layer, silver scales and no obvious fishy smell are the qualified ingredients

Production steps:

Step 1: fresh salmon head to scale, wash, cut into three sections, with kitchen paper towel to dry

Step 2: Sprinkle sea salt and white pepper on both sides and marinate for 20 minutes

Step 3: add water to the stone pot, add onion, ginger, medlar and kelp buds, and bring to a boil

Step 4: roll the water and put in the marinated fish head

Step 5: boil again, skim the foam, add the tofu, and turn off the heat after about 2 minutes

Step 6: finally put sea salt and ground white pepper, seasoning with coriander

Materials required:

Salmon head: half

Tofu: right amount

Kelp sprouts: a handful

Onion: 5 segments

Ginger: 5 pieces

Wolfberry: 6

Sea salt: moderate

Ground white pepper: right amount

Note: salmon head must be a very fresh product to be fresh, sweet and delicious. In addition, salmon will return to fishy after cooling, even if it is heated again, it will not help. Therefore, it is better to use stone pot with strong heat preservation performance

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Shi Guo Qing Tang San Wen Yu Tou