Many people envy people who cook good dishes, because cooking seems to be a very difficult thing, but in fact cooking is not as difficult as expected. It is no problem to master some cooking skills and skills to cook some ordinary home cooking. The following is the method of fish head radish soup.

Method of thick soup with fish head and radish 1 raw materials:

Fish head, oil, pepper, chopped green onion, radish, salt and chicken essence.

Exercise:

1. Prepare a fresh live fish head and a radish. Choose the scientific name bighead carp; It is the first choice for fish head hot pot. Larger, some fish heads are about the size of a pot. Add cooking wine to the fish head and evenly remove the fishy smell; When cooking fish heads, you should also pay attention to the fact that you must not eat uncooked fish heads. Cutting the fish head in half is good for cooking.

2. The dietary fiber of radish can promote gastrointestinal peristalsis. In order to make the fish head taste fresher, crispy radish is the first choice. Prepare a crisp radish, wash and peel it, and cut it from the middle; Spread it flat on the chopping block and cut it into thin slices evenly.

3. Put the pot on the induction cooker, put the fish head in the dry pot, and bake it with low fire to remove the water in the fish head. Until the water is controlled to dry.

4. Pour 2 tablespoons of oil into the pot and spread out the oil. Fry in fish head with controlled water. After the fish head is dried, it will not splash oil; Fish smells good, too. First preheat the pan, add cooking oil, and when the oil is hot, fry the fish head in the pan with high fire. The purpose of frying fish with large fire is that the fish will shrink quickly after being heated, and the meat or skin will not stick to the pot, but it will be fried with small fire after a period of time, otherwise the frying will affect the taste.

For the sake of taste and color, I only fry the cut side of the fish head. Water can be fried to make it fragrant, and soup is easy to boil into white thick soup. The skin on the fish's face keeps its original, beautiful and delicious.

6. After the fish head is fried, pour a proper amount of purified water into the kettle. Add ginger slices, when the water boils, pour cooking wine on the fish head, and the fishy smell will evaporate with the cooking wine. After a few minutes, cover it, which can basically give off some fishy smell of fish head.

7. When the fish head soup is boiled into milky thick juice, skim off the floating foam with a spoon and simmer for half an hour on low heat until the soup turns white; Boiled radish slices. Continue to cook for about 20 minutes, and the white radish will become soft and transparent.

8. Cook the radish slices and the fish head together until the soup is thick, and turn off the heat. If you like clear and refreshing soup, you must use a small fire so that the soup is transparent. Like a thick milky soup; Continue to cook over medium heat until the protein in the fish head is cooked.

9. Add a spoonful of salt. The fish head is not very fresh, you can also add a spoonful of white vinegar and cook for 3-5 minutes (be careful not to put salt first, the soup will not be sweet if you put it early).

10, season with pepper.

1 1, add a spoonful of chicken essence to refresh yourself.

12, cut onion into fish head radish soup.

Fish head radish soup practice 2 ingredients:

Fish head, radish, ginger, white vinegar, chicken essence, chopped green onion, pepper, salt, edible oil.

Exercise:

1. First prepare the fish head and wash it with clear water, then wash the radish with clear water, peel and slice it, and then wash the ginger with clear water and slice it.

2. Then, pour a little more cooking oil into the pot, a little more than usual cooking, because the radish absorbs oil and heats the oil with a big fire.

3. Then when the oil temperature is 80% hot, add ginger slices and fish head, fry the fish head slightly on the front, and then turn it over and fry it again. Don't fry it too hard, just fry it for one minute on each side, so that the soup will be milky white without fishy smell and floating foam.

Then, put the fish head on one side of the pot with a shovel, and then fry the radish in the pot, so that the radish will rot easily and be delicious.

5. Then, pour a lot of water into the pot and transfer it to the soup pot. After the fire is boiled, turn to low heat and cook for about 20-25 minutes. Finally, add salt, chicken essence and pepper. If the fish head is not fresh, add a spoonful of white vinegar and cook for 3-5 minutes.

6. Finally, sprinkle chopped green onion on the soup, then scoop the soup into a clean porcelain jar, and the cooked fish soup is thick milky white.