The climate in autumn is dry, so it is necessary to choose suitable food for food supplement. We can eat more nourishing and moist food, or we can often drink some light food to facilitate absorption and digestion. Fish head soup is a good choice. Fish soup is simple and delicious, full of nutrition, short cooking time, delicious and not greasy. Xian Yi, young and old! Making fish head soup This kind of red shoe fish is very common in our family. Not only the soup is delicious, but also the fish is tender, which is liked by adults and children. Red shoe fish is also called "red-headed fish" because of its beauty. Red shoes with fishbone and less meat are delicious in Dortmund. Its meat is tender and white, and the fish is garlic cloves. It tastes good! Red shoe fish has high nutrition and is easily absorbed and digested by human body. It's especially delicious in soup! Let's take a look at the practice together.

1. Directly treat the red shoe fish, scrape the scales off the back of the fish, and remove the dorsal fin, viscera and viscera. The black mucosa in the fish must also be cleaned up. This layer of black mucosa near the fish is particularly fishy, which will affect the taste of fish head soup if it is not removed. 2. Wash the red shoe fish twice after solving it, then divide the red shoe fish into small pieces and put them in a bowl, then add a proper amount of ginger slices, onion slices and yellow wine, then pour them into cold water without fish, mix well and soak for half an hour. If you want fish head soup to taste good, red shoe fish can't be stewed directly in the pot after processing. Soak this step more, you can soak the blood in the fish, and the processed fish head soup is fragrant but not fishy!

After half an hour, you can see that the red shoe fish has been soaked in white. At this time, take off the fish, wash it again, drain the water, then take it out of the pot and oil it. After the temperature is 4~5 minutes, put it into the red shoe fish and boil it. In the process of cooking, turn it over from time to time to make it evenly heated. After the fish is fried with low fire, add a proper amount of ginger slices, stir-fry until fragrant, then put it in boiling water and stew for 5 minutes. Turn off the fire when the time is up. At this time, you can see that the fish head soup has been stewed fragrant and thick, and then seasoned: add a spoonful of edible salt, a proper amount of white pepper, onion and fragrant lai, and mix well to serve. Too high! Stewed fish soup is delicious. There are hints. Remember not to stew with water. Fry the fish first, then stew it. Fish head soup will become more fragrant and delicious. In addition, when stewing fish soup, it is most taboo to stew it directly with cold water. Stewed fish head soup with cold water has a strong smell and the fish is not very tender. Finally, if possible, you can stew in the pot without covering the lid to prevent the odor from evaporating.