Fish head Porphyra egg soup(yu tou zi cai dan hua tang )

Fish head Porphyra egg soup

Introduction:

"This is a very homely soup, Kwai Chi, delicious, nutritious, protein, iron, calcium, and so on, and it does not fall, the family size is suitable for drinking! In addition to the "lean meat soup" or "lean meat soup", we can make it more delicious no matter how many ingredients are added

Production steps:

Step 1: clean the fish head and gills, drain the water and cut ginger slices for standby;

Step 2: heat the oil in the pan, add ginger slices, fish head, ribs, etc. to fry;

Step 3: add proper amount of boiling water, bring to a boil over high heat, then turn to low heat and cook for about 10-15 minutes to make fish head soup;

Step 4: add laver and cook until soft;

Step 5: at this time, prepare an egg, break it up, add oil, salt, scallion, etc. and beat well; set aside;

Step 6: add salt and pepper to the soup to make it taste better;

Step 7: pour in the egg and turn the heat down;

Step 8: Sprinkle with coriander and drop with coriander! Finally, you can also add wolfberry together, or add it as a decoration when you eat it!

Materials required:

Fish head: right amount

Spare ribs: moderate amount

Laver: right amount

Eggs: right amount

Wolfberry: right amount

Coriander: moderate

Oil: right amount

Salt: right amount

Ginger and scallion: right amount

Sesame oil: appropriate amount

Pepper: right amount

Note: 1, do fish soup had better first fry fish, add water and boiling water, so the soup is easy to make milk white, because I added purple, so it is not obvious; 2, ginger and pepper have to fishy effect, had better not omit!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yu Tou Zi Cai Dan Hua Tang