Compared with ordinary freshwater fish head, salmon head meat is richer and more tender, more gelatinous. Cooked fish head soup taste light and fresh, fish meat smooth and juicy, tomato's slight acid can be more limited to adjust the fresh flavor of the fish. Salmon is a low-calorie, low-cholesterol ingredient, and most importantly, contains very healthy unsaturated fatty acids, which can effectively reduce high blood pressure, cholesterol levels and the incidence of heart disease. In addition to its good taste, it is also very suitable for the elderly to consume just from the nutritional point of view.

Ingredients ?

Salmon head half tomato 1 ginger 1 piece oil 1 tsp salt 1/2 tsp wine 1 tsp white pepper moderate small onion moderate Step 1

Salmon head remove gills, clean and drain.

Step 2

Cut tomato into large pieces, slice ginger and set aside.

Step 3

Heat the oil in a wok, add the ginger and fish head, cook 1 tsp of wine, and fry on medium heat until the fish head is browned on both sides, then turn off the heat.

Step 4

Place a saucepan on another heat, transfer the pan-fried fish head to the saucepan, add the chopped tomato pieces, and add enough water at once (you can add more water if you like soup).

Step 5

Bring the soup to a boil over high heat and simmer until the soup is creamy white, then turn the heat down to medium and cook for 5 minutes, adding salt to taste.

Step 6

Turn off the heat, add chopped green onion and white pepper and serve.

Tips

1. Fry the fish head over medium-low heat to avoid overcooking.

2, don't cut the tomato too small, after stewing will be completely scattered, a cut four pieces can be.

3, fish head soup should be simmered over high heat, soup color simmering the longer the more white the thicker, so the water should be added more at a time, so as not to evaporate in the process of simmering over high heat.

4, you can also add appropriate green vegetables or tofu and so on.