material

Salmon head1; 6 slices of ginger; Shallot1; 3 tablespoons olive oil; 3 teaspoons of chicken essence; 4 teaspoons of salt; 3 teaspoons of white pepper; 4 mushrooms; Flammulina velutipes1; Pleurotus eryngii1; Crab mushroom1; Seafood mushroom 1 piece; 6 Tricholomas; Pleurotus ostreatus1; 1 doll dish; 1 carrot; 4 cherry tomatoes; 1 fruit corn; Chuanjian meatball 4 slices

working methods

Marinate the fish head with cooking wine for 20 minutes.

Pour olive oil into a pot, heat the oil, and then add ginger slices. Stir-fry ginger slices until the salmon head is fragrant, and fry them upside down until golden.

Pour water into the pot, plunge the shallots into the pot, bring to a boil with high fire, cover the pot and simmer for 20 minutes, then cease fire for later use.

Carrot slices can be molded with molds.

Cut the corn into pieces

Through mushrooms.

Start another pot, first put a layer of baby cabbage and corn, then put all kinds of mushrooms and Chuanjian meatballs in turn, leaving a little space in the middle, pour the prepared fish head soup, put the fish head in the middle, and finally decorate with carrots and cherry tomatoes.

Bring to a boil with high fire, add salt and chicken essence, then cover the pot and stew for 15-20 minutes.

Add white pepper and cook for 1-2 minutes.