Crucian carp head soup with calcium supplement(bu gai ji yu tou tang )

Crucian carp head soup with calcium supplement

Introduction:

"The meat of crucian carp is tender and sweet, with high nutritional value and less fat. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, eating and tonifying vital energy. Carassius auratus has high cholesterol, and the middle-aged and old people with high blood pressure and high cholesterol should eat less. Crucian carp soup calcium, prevention of cardiovascular disease, menopause "protection god", reduce the risk of breast cancer, anti vascular, milk substitutes, tonic heat and health. Fried in oil, the soup is milky white and nutritious. "

Production steps:

Step 1: rinse the blood stains inside the fish head, remove the fish teeth, and marinate with cooking wine for a while.

Step 2: heat a small amount of oil in the pan, fry the ginger and fish head over low heat until both sides are slightly brown.

Step 3: pour boiling water over the head of the fish, bring to a boil over low heat, and cover with a small heat.

Step 4: ten minutes later, the soup is milky white.

Step 5: Sprinkle with shallots.

Step 6: season with salt.

Step 7: fresh and delicious.

Materials required:

Crucian carp head: 1

Scallion: right amount

Ginger: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Note: fish head to fishy points: 1. Remove the fish teeth, you can remove part of the fishy smell. 2. Marinate fish head with cooking wine before frying to remove fishiness. 3. When cooking fish head soup, you can put some tofu in it to absorb the fishy smell of fish head.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bu Gai Ji Yu Tou Tang