Materials:

Extra large silver carp head 1 head (about 3000g), ginger, spring water, refined salt, monosodium glutamate, Shaoxing wine, soybean oil, cooked lard and coriander.

Practice:

Remove gills and scales from fish heads and wash them for later use. Heat a wok, pour in soybean oil and cooked lard, stir-fry fish head, ginger and Shaoxing wine, pour in spring water, then bring to a boil over high fire, skim the floating foam, pour it into a casserole, heat until the soup is thick and white, simmer for 4 hours, season with refined salt and monosodium glutamate, and add coriander.

Operation essentials

Ginger tastes strong. Firefighters should be in place, the soup is as white as milk and the taste is mellow.