Gastrodia elata 20g

Ophiopogon japonicus 20g

Hu Aishan 40g.

5 grams of medlar

300 grams of ribs

Half a silver carp head

The practice of Tianma Dongshan fish head soup?

Soak Rhizoma Gastrodiae and Radix Ophiopogonis in cold water 1 hour, and wash for later use;

Soak yam for more than 2 hours (recommended 1 night);

Wash medlar;

Sparerib flying water;

Add 2.5 liters of cold water to all materials;

First, boil the soup with high fire, and turn to low heat 1.5 hours;

Clean the fish head and drain the water; Add ginger slices and fry until golden on both sides;

Pour 500ml soup into the pot where the fish head is fried, and bring it to a boil;

Then pour the fish head soup back into the casserole, add Lycium barbarum and cook for 30 minutes, and finally add salt.

skill

Fish heads don't fall apart easily when fried, and the soup tastes better.