A food description is as follows:

Since I was a child, I have a soft spot for casserole fish head soup. The milky fish soup, the smooth and refreshing fish, the fragrant mushrooms and tofu ... and the mouth-watering fish smell made me fascinated and intoxicated ... This weekend, I want to eat casserole fish head soup again. So, I went to the vegetable market with my mother and bought a big fat silver carp.

When I got home, my mother scraped the fish scales, cleaned up the internal organs, and carefully cleaned it inside and out. Everything was ready, so I carefully observed my mother's process of making fish soup. I saw that she cut the fish head first, and began to chop hard from about five or six centimeters to separate the fish head from the fish body;

Then put the oil in the wok, and when it is heated to four or five minutes, put the fish head in, fry until both sides are golden yellow, take it out, put it in a casserole, and add cold water to make the water not pass the fish head; Then, boil it with high fire, simmer it carefully with slow fire, and add seasoning. When the soup is milky white like milk, the fish flavor will be emitted.

Then, put the "white fat boy" prepared in advance-tofu blocks, paper-thin bamboo shoots, black and shiny fungus, mushrooms like umbrellas, and almost transparent white radish slices ... into the casserole. Add some jade-like "baby heads"-green vegetable cores before taking out the pot, and finally sprinkle some minced green garlic. After stewing, a pot of Jiangnan famous food-casserole fish head soup is finished!

Mother put a bamboo mat on the dining table and brought this big pot of soup. I washed my hands, copied chopsticks, lifted the lid, and a white "fog" came to my face, and a fragrant smell came to my nose, and a pot of delicious dishes came to me! Eat a bite of fish, fat but not greasy; Take a sip of fish soup, fresh but not fishy, hot and cool, in one word: absolutely!

This casserole fish head soup is rich in protein and calcium, which is easily absorbed by human body. Besides, it tastes delicious, and I have regarded it as one of my favorite dishes since I was a child. The essence of fish head is fish brain.

it's colorless and transparent, and it's sticky, so you can slide into your mouth with a light inhalation, which is memorable. Fish brain is rich in lecithin, which is said to nourish the brain, so every time I eat fish head soup at home, this fish brain always belongs to me. Looking at this big pot of colorful and delicious casserole fish head soup, my appetite opened up and I ate more vigorously.