Materials?
Male fish head 1 piece
4 slices of ginger
Cooking oil 1 spoon
Salt 1 tsp
How to stew fish head soup?
Ingredients to be prepared: male fish head, ginger, cooking oil, salt.
Heat the pan first, then add 1 spoonful of cooking oil, continue to heat until it is hot enough (slightly smoky), then add the fish head and fry over low heat, add half a spoonful of salt and sprinkle evenly. When frying fish, it is necessary to "heat the pot and cool the oil", that is, after the pot is heated, the oil is poured in to continue heating, so that a non-stick layer can be formed at the bottom of the pot. With this layer of oil, the fried fish will not break the skin.
Turn the fish over and continue frying. Add shredded ginger and fry the fish head until golden on both sides.
Next, open the fire, add enough boiling water, boil the water and stew for about 8 minutes. Although adding cold water or heating water can make fish soup white, adding cold water after frying fish will make fish shrink quickly, so that the meat quality of fish will be older after cooking. Adding boiling water can make the fish more tender and odorless, and it can also speed up the cooking of milky white fish soup.
Finally, add a proper amount of salt to taste and serve. Fish head soup itself is relatively fresh, and there is no need to add seasonings such as chicken essence.
The fish soup is stewed.
Tips
The fish soup stewed in this way is fresh, milky and delicious, and the fish is tender. No matter what fish is stewed, you can use this method, bearing in mind the above key "2 steps" to ensure that the stewed fish soup is milky, fragrant and odorless. Those who like to drink fish soup should try it quickly.