Fish head kelp soup with strong taste(zi wei nong hou de yu tou hai dai tang )

Fish head kelp soup with strong taste

Introduction:

"I've made many kinds of fish head soup, but I haven't made kelp fish head soup. I think kelp has a strong fishy smell, and fish head is fishy. I'm afraid of it. Today, there is kelp left in making kelp roast meat, and there is a fish head left in making smoked fish at home. Clean the leftovers and make a fish head kelp soup. I don't know if I don't try. I can't forget if I try. This soup is fresh. The juice is thick and white. It tastes delicious. Fish head is rich in nutrients, including protein, fat, calcium, phosphorus and iron, as well as unsaturated fatty acids. It is particularly important for brain development, and can make brain cells abnormally active, thus greatly enhancing reasoning and judgment. Therefore, eating fish head often can not only strengthen the brain, but also delay the decline of brain power. At the same time, it has the effects of invigorating the spleen and Tonifying Qi, warming the stomach and cooling, especially suitable for winter consumption. Kelp is the best food for people with hypothyroidism. Kelp also contains a lot of mannitol, and mannitol has the effect of diuresis and detumescence, can prevent and treat renal failure, senile edema, drug poisoning, etc

Production steps:

Step 1: wash the fish head and keep away from the middle.

Step 2: cut scallion into sections and ginger into slices.

Step 3: wash kelp and cut into silk.

Step 4: add a small amount of oil into the pan, add fish head and fry until the fish head changes color.

Step 5: cook the cooking wine, add appropriate amount of water and onion ginger.

Step 6: bring to a boil until the soup turns white.

Step 7: add shredded kelp and turn to low heat for 30 minutes.

Step 8: add salt chicken essence and pepper to taste.

Materials required:

Grass carp head: 1

Kelp: 100g

Salt: 2G

Chicken essence: 2G

White pepper: 2G

Onion and ginger: right amount

Edible oil: right amount

Note: fry the fish head in oil until the soup is thick and white. Add salt according to your taste.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: light

Chinese PinYin : Zi Wei Nong Hou De Yu Tou Hai Dai Tang