Step 1: Peel the taro and cut it into taro pieces with appropriate size, boil the oil in the pot, add the taro and fry it until the surface is golden, then remove it and control the oil for later use.
Step 2: Wash the fish head and control the water. Cut the onion into sections and shred the ginger. Boil the hot oil in the pot and fry the fish head in the pot. Fry the fish head until golden on both sides, then add the onion and shredded ginger. After the onion and shredded ginger are fragrant, add boiling water to the pot and then add taro. After the fire boils, adjust the medium heat to continue cooking.
Step 3: Cook on medium heat for about 10 minutes, add appropriate amount of chicken essence and salt to taste, and then take out the pot, and a delicious taro fish soup is finished.
Note 1: When handling taro, be sure to bring disposable gloves, and never carry taro by hand. Because when handling taro, we will find that taro exudes a white mucus, which contains alkaline substances, which will irritate our skin and cause itchy skin, so we must wear gloves when handling taro.
Second: when cleaning the fish head, sprinkle a handful of coarse sea salt on the fish head, rub the fish head with coarse sea salt for one minute, and then rinse off the coarse sea salt, which can help the fish head to remove the fishy smell and make the fish soup tasteless.
Third: the water to be added after the fish head is fried must be boiled water or warm water, not cold water, because hot water can make the fish soup thicker and more delicious.
The above is the detailed practice and precautions about taro fish soup. Of course, some people will add cooking wine to this taro fish soup in order to get rid of the fishy smell of fish heads. But my personal opinion is that if you want to make a taro fish head pot, you can add cooking wine. If you want to make taro and fish soup and enjoy the delicious soup, don't add cooking wine, because cooking wine will affect the taste of the soup.