1, the fish head clean, remove the gills. Start a frying pan, under the fish head fried until slightly yellow, remove and spare; Chuanxiong, Angelica dahurica, Tianma, ginger clean.

2, put all the ingredients together into the stew pot, add the right amount of water, the stew pot with a lid, the fire stewed in water for 40 minutes, seasoning for use.

Steps?

1, take a fresh bighead carp, more than 5 pounds; no bighead carp, can be replaced by catfish; take down the bighead carp head, garlic leaves, ginger and scallion a number of pepper, cooking wine, boiled water standby, non-vegetarian oil standby;

2, non-vegetarian oil to start the pot, add a small amount of shredded ginger, when the oil is hot into the bighead carp head, frying over a moderate fire;

3, to be a little yellowish side of the head of the carp head, the fish head turned, add a small amount of meat oil, frying over a moderate fire;

3, to be slightly yellowish side of the head of the carp head, adding A little meat oil, frying, to the other side of the fish head slightly light yellow, add cooking wine, then add the right amount of water, make soup;

4, first to the soup to boil with high heat, then change to low heat, slowly simmering soup, until the soup shows pinkish-white, add a little pepper;

5, take out, add the garlic leaves and green onions.

Features:

1, if the fish is fresh enough, it will be especially fresh;

2, the soup is milky white, decorated with garlic leaves and green onions, colorful and fragrant;

Chub fish head (1, 860 grams), tender tofu (1 box), ginger (5 slices), cilantro (2), green onions (2), garlic (3 cloves)

Seasoning: Oil (5 tablespoons), rice wine (3 tablespoons), salt (1/3 tablespoon), chicken powder (1/2 tablespoon)

Making process

Steps

Specific operations

Step 1

Slice the tender tofu into small cubes, clean and chop chub head in half, peel and slice ginger, cut cilantro into segments, flatten and remove cloves of garlic, and cut green onion into sections.

Step 2

Heat 5 tablespoons of the oil and sauté the ginger, scallions, and garlic cloves, then fry the head of the chub, adding 2 tablespoons of the rice wine, until the head is golden brown on both sides.

Step 3

Fill 4 bowls of water with water, cover and bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until soup is creamy.

Step 4

Stir in the tofu cubes and bring to a boil over high heat, then simmer over low heat for 5 minutes.

Step 5

Add 1/3 tablespoon salt, 1 tablespoon rice wine, and 1/2 tablespoon chicken broth, and stir to taste with the ingredients in the pan.

Step 6

Sprinkle in the cilantro and scallions.

Preparation Tips

1. Chub is commonly known as "big fish", you can let the master of the fish head cut in half, and remove the gills, cleaning to remove the remnants of the gills, or cooking fish smell and smell of the earth will be very heavy.

2. When you wash the fish head, there will be water, and when you put it into the frying pan, it is easy to splash oil, so you can sprinkle a little bit of salt to avoid burning your hands with the oil spraying all over the place.

3. If you don't want the fish head to stick to the pan and break the skin, you can heat up the pan, rub the bottom of the pan with ginger slices, and then heat up the oil and fry the fish head.

4. If you want the fish head soup to be rich and creamy, you must fry the fish head in oil until it turns golden brown, and then pour water into the soup to make it white.

5. Silver carp is a warm, warm stomach and moisturizing food, suitable for cold spleen and stomach, loose stools, dry skin people eat.

6. It is not recommended to pour milk or milk powder into the soup, so that, when cooking the soup, it will foam and affect the color of the soup.

7. Fish soup water should be added to the full one time, and then added in the middle will make the soup taste thin.