Hypophthalmichthys nobilis fish head soup is as follows:

Take a fresh bighead carp, more than 5 catty; take off the bighead carp head, garlic leaves, ginger and scallion several, pepper, cooking wine, boiling water standby, non-vegetarian oil standby; to non-vegetarian oil to start the pot, put in a small amount of shredded ginger, into the bighead carp head, frying over a medium fire; after the head of one side of the fish head a little light yellow, the head of the fish head turned over.

Add a little meat oil, fry over moderate heat, until the other side of the fish head is slightly light yellow, add cooking wine, then add the right amount of water to make soup; first, use high heat to bring the soup to a boil, then change to low heat, slowly simmer the soup until the soup appears pinkish white, add some pepper; remove, add garlic leaves and green onions.

Another way to make chub fish head soup

Preparation materials: chub fish head a, tofu 100g, three slices of ginger, green onion 10g, will be fresh chub fish head washed, scaled, gutted and cleaned out, you can buy fish when letting fish sellers to deal with the clean, pot of hot oil, will be the head of the fish into the pot frying, frying until both sides of the golden brown, this step is to make the flavor of the fish head out, tofu cut block, ginger sliced, green onion cut strip.

Prepared to move the fish head to the soup pot, stew for about thirty minutes, this time you can taste the soup, if not salty enough to add salt or ginger, too salty you can add some water. Then put the tofu and green onions, like cilantro can add cilantro, and then continue to stew for about five minutes, chub fish head tofu soup can be on the table.