Accessories: ham sausage 25g, pea seedling 25g.

Seasoning: 4g salt, 3g cooking wine, 25g vegetable oil, 7g onion and 3g ginger.

Characteristics of stewed silver carp head;

The soup is thick and white, fresh and tender, oily and delicious.

Stewed silver carp head;

1. Wash the fish head, cut it into two parts, blanch it in a boiling water pot, take it out and drain it; Sliced ham

Wash the slices and pea seedlings.

2. Heat the oil in the wok, fry the fish head until golden brown, and add cooking wine, onion, ginger slices and appropriate amount of fresh.

Bring the soup to a boil with high fire, and use slow fire until the fish head is crisp and cooked, and the soup is milky white. Take the fish head out of the soup bowl and sprinkle with pea sprouts.

3. Boil the original pot of soup, remove the onion and ginger, add salt and ham slices, and pour them into the fish head soup bowl.