Black carp head and shredded radish soup(qing yu tou luo bo si tang )

Black carp head and shredded radish soup

Introduction:

"My son's unit sent a big black carp, sealed the middle part of the fish with salt, and put shredded radish on the head and tail of the fish to make soup. It's nutritious and delicious!"

Production steps:

Step 1: remove impurities from the head and tail of herring, wash them and cut them open.

Step 2: peel, wash and shred radish.

Step 3: heat the oil in the pan and fry the fish head and tail thoroughly.

Step 4: take the casserole, put appropriate amount of water, put down the fish head and tail.

Step 5: add wine, ginger slices and scallion. Bring to a boil over high heat for 10 minutes.

Step 6: skim the foam.

Step 7: cook over low heat for another 10 minutes.

Step 8: add shredded radish and bring to a boil over high heat for 8 minutes.

Step 9: add salt.

Step 10: add pepper.

Step 11: add chicken essence, garlic powder and scallion.

Materials required:

Herring Head: 500g

White radish: 400g

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Note: radish can not be eaten with ginseng.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Yu Tou Luo Bo Si Tang