Slaughter the fat fish head, wash it, and stir the fish into fish paste for later use. Slice ginger, and wash Gastrodia elata and Angelica sinensis.
Pour proper amount of cooking oil into the pot, put ginger slices into the pot and put fish heads. When the fish head is five ripe, add the stock, add gastrodia elata and angelica, and stew for about 20 minutes on medium heat.
Then make the spare fish sauce into fish balls, put them in the fish head pot and continue to stew for about 20 minutes on medium heat. When the soup tastes delicious and has a faint medicinal taste, it can be served out of the pot. You can also add a little Shao wine in the stew process to make the fish head more tasty.
Taste characteristics: As soon as you hear the name of this soup, you will know that it has health care function, and Gastrodia elata added in the soup has the effect of inhibiting dizziness. In addition, Angelica sinensis is added, which is very suitable for women to eat. The faint taste of medicinal materials makes this dish unique, which can be said to be the perfect combination of nutritious fish head and medicinal materials, with multiple nourishing effects.