Delicious and nutritious fish head soup: 1, the fish head must be cleaned, washed with clear water several times, and the gills, scales, teeth and black membranes in the fish belly are cleaned, which are the main sources of fishy smell. Rinse with clean water after treatment and drain.
Marinate the fish head with cooking wine, ginger and onion for half an hour to remove the fishy smell. Remove the ginger and onion before cooking.
Boil a pot of boiling water first, and then use it later. This is very important, very important, very important.
3. Heat the pan, add oil, and stir-fry a little more than usual. When the oil temperature is 60% hot, add ginger slices, pour the fish head, and fry the fish on both sides until both sides are a little golden.
Don't worry that the oil will be greasy, and the back can be cleaned.
Fried fish can remove part of the fishy smell, and also make the fat in the fish produce emulsification reaction, so that the fish soup becomes milky white. Fried fish can also make protein easier to dissolve and make fish soup more nutritious.
When frying fish, you can cut tofu into your favorite size and shape, and then soak it in warm water for 3 minutes. This will remove some beany smell and then drain it for later use.
5. Both sides of the fish are fried to a little golden. This process takes about 5 minutes. At this time, the boiling water should also be turned on. Pour boiling water into the pot. After boiling water goes down, the emulsification reaction produced by the fish head begins to release. You can see that the boiling water turns white at once. If cold water is added, the fish will shrink, so there is no way to release them. How to stew fish soup?
Adding enough boiling water at one time is not recommended to replenish water later, which will affect the taste of the soup.
You can put 1 shallots again, which can remove the fishy smell and enhance the fragrance. (Tie the onion into a knot)
6, always keep the heat, the higher the temperature, the fish soup will become more and more milky white, the same color as milk.
7. At this time, you can see the foam forming and some oil floating on it. You can skim the foam and oil with a spoon and clean it. I can only see a pot of milk boiling and rolling there. After the fire lasts for 3 minutes, turn it down for 5 minutes.
8. Pour in the tofu and continue to stew for 3 minutes.
Now you can add Chinese wolfberry. If you add it early, it will boil and not look good.
9. Remove the onion knots before the pan, add salt to taste, add white pepper to smell, and sprinkle with chopped green onion or coriander. If you don't like the taste of pepper, adding a little will make the taste heavier.
10, call it a day, eat.
The fish soup stewed in this way is milky white in color, fresh in taste, rich in nutrition and not fishy.