2, add 5 bowls of boiling water, can be over the fish head, then put 4 slices of ginger, 2 pieces of green onion, 10 chili. Turn the heat to low and keep it boiling.
3. During the cooking process, the soup will float, which is normal. If you don't mind, skim off the fat, simmer for 10 minutes, then add 1 tablespoon of cooking wine.
4. Tofu can be made according to your preference. Old or tender tofu will work. Cut the tofu into slices and put them directly into the pot, roll the tofu into a thousand fish. Tofu is not afraid to stew for a long time.
5. The secret of fish head soup is to fry the fish, which makes it easier to make a thick white soup. Stewing for 20 minutes, it is obvious that the soup has turned milky white. At this point add some mushrooms and fungus and continue to simmer for 10 minutes.
6. Fish head soup stew 25-30 minutes or so, add the appropriate amount of white pepper and salt to taste, sprinkle some parsley to refresh, stir evenly out of the pot. Soup is particularly fresh, soup white with fat, very successful. Old people and children like to drink.
Matters needing attention
1. Before stewing the fish soup, the fish head fried yellow color, so that the soup cooked out is not fishy, and sweeter, the soup is milky white.
2. You can add mushrooms according to your needs. Black fungus, white radish and other vegetables nutritional effect is better.
3. Fish head soup is very fresh and the original flavor is perfect. Do not add MSG or chicken essence to avoid destroying the original flavor.
4. Put pepper and cilantro; no MSG, chicken essence, anise.