Last few days a friend came to ask me, fish head soup should be how to do it? In fact, do fish head soup is mainly embodied in a "stew" word, this dish is difficult to say is not difficult to say that simple, but many people do not stew. This dish if you master the skills, I think than tomatoes scrambled eggs, fried potato silk much easier.

The reason why I say so is because I have mastered its cooking skills and methods, and as a chef, I have to cook this kind of dish at least five times a day, so I can say that when my eyes are closed, I can perfectly present all the processes in my brain. Meanwhile, the fish head soup is stewed properly, then out of the pot can be smelled far away from the kind of flavor, very fresh and delicious.

Preparation

Main Ingredients

Main Ingredients: chub head a

Auxiliary Ingredients: a piece of tofu, chicken monosodium glutamate two grams of salt, three grams of salt, ginger and green onions, a little

Steps

1, first of all, prepare fresh chub fish a, scrape off the fish scales, remove the gills, with a knife along the spine of the fish into a split in half, pay attention to do not have to split, along the head of the fish under the Cut diagonally, so that the fish body and head separation, the fish body can do it another dish

2, fish head in half turned, remove the head of the internal black fascia tissue (fish head should be cleaned, so that the soup comes out of the thick white), and further removal of gills and fish teeth (not remove clean, out of the pot especially fishy, affecting the appetite), cleaned up after the pot

3, clean the fish head is completed, a little rinsing water One or two times can be (rinse time is too long fish head is nothing nutritious), a handful of clean green onions, fresh ginger peeled and sliced, thrown into the bowl, add wine, hand clenched and rubbed into juice. Even with the onion ginger juice into a fish pot with a little salt marinade, marinade, with onion ginger coated inside and outside the fish head, continue to marinate (this step is for the fish head into the flavor)

4, auxiliary materials: a piece of old tofu, black fungus or a handful of mushrooms, cleaned in advance and soak, the old tofu can be blanched with a bit of salt to remove the fishy smell, cut into uniformly sized chunks of standby

5, deodorized marinade, the fish head. Remove onion and ginger, take out the fish head to control dry material juice. Hot pan hot oil (hot pan cold oil is designed to fry when not sticky pan), with oil sliding pan into the oil, the fish head in half, inside and outside of the frying two minutes, the process along the edge of the pan dripping a little white wine, so that the taste is more flavorful, deodorization effect is better, the fish immediately pungent aroma

5, and then heated water (note that it is prepared ahead of time, hot water), frying to both sides of the golden, directly into the boiling water to cook, boil, cook, skimming foam during the process. The process of skimming off the foam, add a few slices of ginger. 10 minutes or so, pour in the old tofu and fungus or mushrooms, continue to small and medium-sized stew, the old tofu than the southern tofu with a long time

7, and finally the fish head stewed through, add the right amount of salt, pepper and sugar, boil a minute after you can get out of the pot pot pot, sprinkled with cilantro garnish, you can perfectly finish