The delicious method of silver carp can be stewed in addition to braising. Because silver carp is rich in protein, fat, carbohydrates, vitamin A, calcium, phosphorus, sodium, iron and other elements, after stewing, all the nutrients will be melted into the soup, which is nutritious and delicious. Traditional Chinese medicine believes that fish is sweet and warm, and has the effects of invigorating qi, appetizing, strengthening bones and muscles, nourishing liver and kidney, and can be used for spleen deficiency, anorexia and dyspepsia. Stewed silver carp head soup is a common soup in home cooking. The soup is thick and white, tender and delicious.

Material preparation: 1 silver carp head, a piece of bean skin, mushrooms, yuba, shallots, ginger, salad oil, salt, cooking wine, coriander, medlar and chicken essence.

Practice steps:

1, remove the fish body, leave the fish head clean and wash it for later use;

2. Wash and cut all kinds of ingredients: wash shallots and roll them into small pieces, and wash ginger and slice them separately; Cut the bean skin into diamonds, soak the yuba in hot water and cut it into sections, and clean the mushrooms and break them into pieces;

3. Put cold water in the pot and bring it to a boil. Put the fish head, shallots and ginger into the pot; Put some cooking wine and a little sugar;

4. Boil the materials in the pot with high fire, simmer for about 15 minutes with low fire, add bean skin, mushrooms and yuba, and stew for about 10 minutes;

5, stew until the soup becomes thick, the color is milky white, add salt to taste, chicken essence, put it in the basin, sprinkle with coriander foam, medlar, delicious silver carp head soup, stew fish head soup out of the pot and serve.

Tips:

1, silver carp is most suitable for making tons of fish head soup, because silver carp has a big head and tender meat;

2. When stewing, pay attention to slow stewing.