Ingredients details

An appropriate amount of fish head

An appropriate amount of vermicelli

An appropriate amount of green onions

An appropriate amount of ginger

An appropriate amount of cooking wine

An appropriate amount of white wine

An appropriate amount of pepper

An appropriate amount of salt

An appropriate amount of green onions

Sesame oil Appropriate amount

Savory taste

Other techniques

Take half an hour

Easy difficulty

Fish head vermicelli Steps for making the soup

1

Wash the fish head, remove the gills and teeth, add a spoonful of cooking wine, an appropriate amount of salt, pepper and a few drops of white wine and mix well to remove the fishy smell; vermicelli Soak in cold water. (Tips: Removing the fish gills and teeth is the key to removing the fishy smell. Adding a few drops of white wine to the cooking wine will have a better effect on removing the fishy smell. There is also a saying that using rice wine to remove the fishy smell is better than cooking wine.)

2

Slice onions and ginger, and chop green onions into finely chopped pieces.

3

Heat an iron pot, rub the bottom of the pot with ginger first, then add an appropriate amount of oil, add the fish head when the oil is hot, and fry over low heat until both sides turn slightly yellow. (Tips: Rubbing the pot with ginger can prevent the fish head from sticking to the pot (it can also prevent the fish from sticking to the pot when frying fish), and at the same time remove the fishy smell. The fish head must be fried to a slight yellow color to make a milky white soup, but be careful not to Frying until fried. In addition, it is said that frying with a lid on low heat can help the cooking wine take out the fishy smell, but I didn’t cover it this time and it worked well.)

4

Add hot water that has covered the fish heads and bring to a boil over high heat. Add the onions and ginger, then turn down the heat and keep boiling for 5 or 6 minutes until the soup turns milky white. (Tips: Be sure to add enough hot water. If you add cold water, the fish will become tight and the flavor will not come out. In addition, you need to keep boiling until the soup is milky white.)

5

Add Boil the soaked vermicelli until soft and cooked, add cooking wine and salt, sprinkle with chopped green onion (coriander is also acceptable), and add a few drops of sesame oil.

Tips

Ps:

1. Tips: Removing fish gills and teeth is the key to removing the fishy smell. Add a few drops of white wine to the cooking wine to remove the fishy smell. The fishy effect is better. In addition, there is a saying that using rice wine to remove fishy effects is better than cooking wine.

2. Tips: Rubbing the pot with ginger can prevent the fish head from sticking to the pot (it can also prevent the fish from sticking to the pot when frying), and at the same time remove the fishy smell. The fish head must be fried until it turns slightly yellow. The soup is milky white, and it is said that cooking it with a lid and frying it over low heat can help the cooking wine take out the fishy smell of the fish head better.

3. Tips: Be sure to add enough hot water. Adding cold water will tighten the fish and prevent the flavor from coming out. In addition, it needs to be kept boiling until the soup is milky white in color.

Kitchen utensils used: soup pot, casserole, non-stick pan, wok