materials?

gastrodia elata 2g

Ophiopogon japonicus 2g

Dioscorea opposita 4g

Lycium barbarum 5g

Pork ribs 3g

Silver carp head and a half

Gastrodia elata Dongshan fish head soup?

Gastrodia elata and Ophiopogon japonicus are soaked in cold water for 1 hour, and then washed for later use;

soak yam for 2 hours or more (1 night is recommended);

clean the medlar;

spareribs fly into water;

put all the ingredients into the pot and add 2.5 liters of cold water;

First, boil the soup with high fire, and then turn to low fire for 1.5 hours;

clean the fish head and drain the water; Add ginger slices and fry until golden on both sides;

pour 5ml of soup into the pan where the fish head is fried, and boil it over high fire;

Then pour the fish head soup back into the casserole, add Lycium barbarum and cook for 3 minutes, and finally add salt.

tips

fried fish heads are not easy to fall apart, and the soup tastes better.