Ingredients

One fish head (weighing about 750 grams), 100 grams of soaked exported sweet potato vermicelli, 1 gram of cilantro. Seasoning fish head soup 1.5 kg, 10 g each of green onion and ginger, 5 g of monosodium glutamate (MSG), 4 g of chicken powder, 5 g of Meiji-Fresh soy sauce, 15 g of dried chili peppers, 80 g of lard, 20 g of soybean oil, 2 g of salt.

Practice

1, add lard, soybean oil in the pot, high heat until 70% hot, put the fish head frying on low heat for 3 minutes to one side of the color of the golden color and then fry the other side, about 1.5 minutes, into the onion, ginger, dried chili pepper stir-frying aroma on medium heat, into the fish head soup on medium heat to boil, with salt, chicken powder, Meiji-Fresh Soy Sauce, cover the child simmering on medium heat for about 40 minutes to the soup thickened.

2, put the soaked fans into the pot and then simmer on low heat for 3 minutes, add monosodium glutamate to taste, garnish with cilantro can be.