First, chop the fish into chunks, then fry them in a pot, then pour boiling water, and then add the ingredients to stew.

ingredients preparation: fish head, onion, ginger, cooking wine, salt, chicken essence and vegetable oil.

Production steps

1. Clean the fish head after you buy it, remove all the gills inside, and rinse it before you start cooking.

2. After Jiang Mo is fragrant, you should first fry the fish head in oil, both sides of it, and then pour in water after frying, so that the stewed fish head is very fragrant and white.

3. After the fish head is fried on both sides, add cooking wine to remove the fishy smell, and then pour water that exceeds the fish head to cook. Be sure to pour boiling water instead of cold water. The soup boiled in boiling water is more white.

4. Put a handful of shallots into the soup. The purpose of the shallots is to absorb the peculiar smell in the fish. When the shallots are finally cooked, take them out and throw them away. Then cover them and start to simmer for about 1 minutes.

5. After lifting the lid, clip the shallots out and throw them away, then sprinkle with salt, chicken essence and pepper to taste. After turning off the fire, you can go out.

Precautions

When cooking fish head soup, you must fry the fish head in oil on both sides. In addition, you should pour boiling water to cook the soup. Never use cold water. The fish head soup made in this way is whiter than milk and especially delicious.