Fish head soup delicious practice

Sturgeon head soup

Raw materials: sturgeon fish head

Accessories: pork bone broth, goji berries, moderate

Seasoning: salt ginger parsley

Production process:

1, the sturgeon fish head processing, washing and draining water.

2, ginger slices, goji berries soaked in warm water for 5 minutes, clutching the water; cilantro choose and wash, chopped for use.

3, the pan on the fire a little oil is hot, burst incense ginger, down into the sturgeon fish head fry for a moment.

4, pour in pork bone soup, high heat boiling.

5, transfer the fish head and soup to a casserole, low heat, cover and boil for 30 minutes.

6, adjust the wolfberry, moderate salt, continue to boil for 5-10 minutes, turn off the fire.

7, sprinkle with chopped parsley can be served to enjoy.

Cleaning sturgeon method:

First with hot water and steel wool to sturgeon head of the outermost layer of the rusty black skin and mucus wipe off, until the fish body is gray-white and patterned, and then, and then scalded with boiling water, which must be careful, scalded, not good to scald the skin of the fish are scalded open. Steps: It is best to prepare a hot water basin, with a hand carrying the tail of the fish in the basin a few times on the line, and then the sturgeon body hard scales with a knife to scrape off. This is a good way to feel at ease. And then cut, a little salt marinade for a few minutes, steamed for 5 minutes off the heat, mixing white vinegar and sugar steamed fish black bean sauce poured, mixing the sauce is best to taste, feel the taste is appropriate and then poured, sprinkled with a little red pepper, a large number of green onion and ginger and coriander section, and finally cooked oil dripping. Sturgeon basically all parts of the body can be eaten, the thorns are cartilage, suitable for the elderly and small children to eat, do not get stuck in the throat, as if the fish in the middle of the body of the tendon is a good thing.