Fish head and vermicelli soup(yu tou fen si tang )

Fish head and vermicelli soup

Introduction:

"It's back on the show this week, and it's going to be two weeks in a row. Fish head vermicelli soup and fish head bean curd soup are all the same. As long as you master a few tricks to eliminate fishiness, the success rate of novices can reach 100%

Production steps:

First step: wash fish heads, remove fish gills and fish teeth, spoon cooking wine, salt, pepper and a few drops of Baijiu yards to remove the fishy smell. Tips: remove the gills and fish teeth are the key to the smell. The drop of Baijiu in the cooking wine is better. There is another saying that rice wine is better than cooking wine in deodorization.)

Step 2: slice the ginger and green onion, cut the green onion and green onion.

Step 3: heat the iron pot, wipe the bottom of the pot with ginger first, then add proper amount of oil, heat the oil, then add fish head, and fry it over low heat until it turns slightly yellow on both sides. Tips: ginger can make the fish head not stick to the pot (when frying fish, it can also prevent the fish from sticking to the pot). At the same time, it can remove the fishy smell. The fish head should be fried into a slight yellow color to make a milky soup, but be careful not to fry it. In addition, it is said that the cooking wine can also make the fish head smell better when it is fried over low heat, but I didn't cover it this time, so I feel the effect is also very good.)

Step 4: add hot water without fish head and bring to a boil. Add green onion and ginger, turn to low heat and keep boiling for 5 or 6 minutes until the soup is milky. (tip: be sure to add enough hot water. If you add cold water, the fish will be tight and the taste will not come out. In addition, keep boiling until the soup is creamy white.)

Step 5: add the soaked vermicelli and cook until soft, add cooking wine and salt, sprinkle with Scallion (coriander is also OK), and add a few drops of sesame oil.

Materials required:

Fish head: right amount

Fans: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Baijiu: moderate amount

Pepper: right amount

Salt: right amount

Shallot: moderate

Sesame oil: appropriate amount

Note: Ps:1, tips: remove fish gills and fish teeth is the key to the smell, cooking wine drops of Baijiu to better effect. There is also a saying that rice wine is better than cooking wine in deodorization. 2. Tips: ginger can make the fish head not stick to the pot (when frying fish, it can also prevent the fish from sticking to the pot). Meanwhile, it can remove the fishy smell. The fish head needs to be decocted into a slight yellow color to make the milk white soup. In addition, it is said that the cooking wine can better extract the fishy smell of the fish head by covering it with a small fire. 3. Tips: be sure to add enough hot water, add cold water, fish will be tight, taste out. In addition, keep boiling until the soup is milky.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Fen Si Tang