If you want to cook a pot of delicious fish head soup, its requirement is that the soup should be thick, as white as milk, and smell without fishy smell and peculiar smell, so it is qualified fish head soup. In order to make delicious fish head soup at home, I specially consulted the local chef and found the secret of making fish head soup. After I came back, I continued to do the experiment. It was a real success. Every time I cook fish head soup, it is very fresh and delicious, and it has no taste at all. Today I will teach you how to make fish head soup in detail. I hope you can make a pot of fish head soup whiter than milk when you want to drink it in the future.
Food preparation
Fish head, onion, ginger, cooking wine, salt, chicken essence, vegetable oil.
Production steps
① Clean the fish head you bought, remove all gills from it, and rinse it before cooking, otherwise it will smell fishy when cooking. This time I stewed the fish tail together by the way.
(2) If the fish head is delicious, firstly, after Jiang Mo is fried, you must fry the fish head in oil, both sides of it, and then pour water after frying, so that the stewed fish head is very fragrant and white. Be careful that the oil temperature is not too hot, otherwise the fish will peel easily. You can also wipe the bottom of the pot with ginger to prevent the fish head from falling off.
(3) After the fish head is fried on both sides, add cooking wine to remove fishy smell, and then pour water on the fish head to cook. Be sure to pour boiling water, not cold water. The soup cooked in boiling water is whiter.
Put a handful of onions in the soup. The function of shallots is to absorb the odor of fish. When the shallots are finally cooked, take them out and throw them away. You can't eat them. Then cover and simmer for about 10 minutes, so that the fish head is cooked and the soup becomes very white.
⑤ After opening the lid, clip the shallots out and throw them away, then sprinkle with salt, chicken essence and pepper to taste. Turn off the fire and you can cook. Let's see if this steaming fish head soup is white and thick, especially delicious, looks delicious and tastes better. Do it as soon as you want!
knack for cooking
It is cold in winter, especially suitable for drinking fish soup. Drinking a pot of fish soup makes you sweat. Looking at this pot of thick and white soup, your appetite is particularly strong and the rice is particularly fragrant. When cooking fish head soup, be sure to put the fish head in oil and fry it on both sides. In addition, pour the boiled soup. Never use cold water. The fish head soup made in this way is whiter than milk and especially delicious.
Boil fish head soup, how to make it thick and white, the old chef teaches you the secret, delicious and tasteless. Speaking of fish head soup, it is really my favorite soup among so many soups. Once I went to a restaurant with my friends to have fish head soup. The fish head soup cooked by the chef is thick and white. It looks like milk and smells delicious. After drinking it, it's really fresh and fragrant, which makes people want to stop, and drink it one spoon after another.
If you want to cook a pot of delicious fish head soup, its requirement is that the soup should be thick, as white as milk, and smell without fishy smell and peculiar smell, so it is qualified fish head soup. In order to make delicious fish head soup at home, I specially consulted the local chef and found the secret of making fish head soup. After I came back, I continued to do the experiment. It was a real success. Every time I cook fish head soup, it is very fresh and delicious, and it has no taste at all. Today I will teach you how to make fish head soup in detail. I hope you can make a pot of fish head soup whiter than milk when you want to drink it in the future.
Food preparation
Fish head, onion, ginger, cooking wine, salt, chicken essence, vegetable oil.
Production steps
① Clean the fish head you bought, remove all gills from it, and rinse it before cooking, otherwise it will smell fishy when cooking. This time I stewed the fish tail together by the way.
(2) If the fish head is delicious, firstly, after Jiang Mo is fried, you must fry the fish head in oil, both sides of it, and then pour water after frying, so that the stewed fish head is very fragrant and white. Be careful that the oil temperature is not too hot, otherwise the fish will peel easily. You can also wipe the bottom of the pot with ginger to prevent the fish head from falling off.
(3) After the fish head is fried on both sides, add cooking wine to remove fishy smell, and then pour water on the fish head to cook. Be sure to pour boiling water, not cold water. The soup cooked in boiling water is whiter.
Put a handful of onions in the soup. The function of shallots is to absorb the odor of fish. When the shallots are finally cooked, take them out and throw them away. You can't eat them. Then cover and simmer for about 10 minutes, so that the fish head is cooked and the soup becomes very white.
⑤ After opening the lid, clip the shallots out and throw them away, then sprinkle with salt, chicken essence and pepper to taste. Turn off the fire and you can cook. Let's see if this steaming fish head soup is white and thick, especially delicious, looks delicious and tastes better. Do it as soon as you want!
knack for cooking
It is cold in winter, especially suitable for drinking fish soup. Drinking a pot of fish soup makes you sweat. Looking at this pot of thick and white soup, your appetite is particularly strong and the rice is particularly fragrant. When cooking fish head soup, be sure to put the fish head in oil and fry it on both sides. In addition, pour the boiled soup. Never use cold water. The fish head soup made in this way is whiter than milk and especially delicious.