The key points of making this soup:

1. To make fish soup, you need to fry it first (fry until both sides are brown), then pour boiling water (no cold water!) and stew it When cooked, the soup will turn milky white and have a rich flavor. The milky white color of the soup is the result of the thorough mixing of oil and water.

2. It is not recommended that you pour milk or milk powder into the soup. This will cause foaming when the soup is cooked, which will affect the color of the soup. If it is not cooked well, it will taste bitter;

3. In daily soup making, it is not the color of the soup that is milky white that makes the soup good, it mainly depends on the protein content of the raw materials.

4. Before pouring oil for frying fish, you can use ginger slices to wipe the inside of the frying pan first. This will reduce oil splashing when frying.

5. Of course, there is an effective and simple way to fry fish: use a non-stick pan! This is how I get the fish done! Haha, added to the answer, you must boil the water~~~ I always do this, and the soup will be white~ If you don’t believe me, I will send you a photo. I took a photo of the crucian carp soup I cooked before the Chinese New Year when I was happy. Answer: In fact, adding boiling water does not turn white directly. It also needs to be brought to a boil over high heat, and then reduced to low heat and simmered until the soup turns white. Some people think that the soup will be fine once it is boiled. Why is it not white? I was puzzled there.

How to make fish head soup

Take a fresh bighead carp, more than 5 pounds; if you don’t have bighead carp, you can use silver carp instead;

Take off the bighead carp head .

Garlic leaves, some ginger and green onion, pepper, cooking wine, boiling water, set aside; meat oil, set aside.

Put the meat oil into a pot, add a small amount of shredded ginger, and wait until the oil is hot. Add the bighead carp head and fry over a slow fire;

After one side of the fish head turns slightly yellow, turn the fish head over, add a little meat oil and fry over a slow fire until the other side of the fish head is slightly brown. After it turns light yellow, add cooking wine;

Then add appropriate amount of boiling water to make soup.

First bring the soup to a boil over high heat, then reduce the heat to low and simmer the soup slowly,

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When the soup turns pink and white, add some pepper;

Take it out and add garlic leaves and green onions.

Features:

1. If If the fish is fresh enough, it will be especially fresh;

2. The soup is milky white, decorated with the green color of garlic leaves and green onions, and has both color and flavor;

3. The best of all The specialty dish is even better than the popular Tan Fish Head.

Unfortunately, every year I can only satisfy my craving after returning home.

Curry Fish Head Soup

Ingredients:

One fish head (about two kilograms in weight), one onion, two potatoes, one carrot, four taels of okra, and two eggplants.

Seasoning:

One tablespoon of wine, four tablespoons of curry powder, one teaspoon of salt, half a teaspoon of sugar, one can of coconut milk, two tablespoons of cornstarch.

Method:

Cut the fish head in half, wash and wipe dry, lightly fry both sides with three tablespoons of oil, and remove first.

Chop the onion, use Sanda Zitong to fragrant it, add curry powder and stir-fry until soft, then add potatoes and carrots and stir-fry briefly, cover with oil and water, and bring to a boil.

Add the fish head, pour wine over it, simmer over low heat for 25 minutes, then add okra and chopped eggplant and cook until cooked and soft, then add other seasonings.

When all the ingredients are soft and flavorful, turn off the heat and serve.

Important tips:

Marine fish heads are more durable to cook and can be used by those with high freshness. Large ones can be cut into four large pieces.

After putting the curry powder into the pot, do not fry it for too long to avoid the curry becoming burnt and unscented.

Salmon fish head soup

Ingredients:

500g salmon head, 240g mussels, 1 onion, 1 celery, 1 cup of white wine Half, half a cup of cream, a little salt and pepper.

Method:

1. Put the fresh salmon head into the boiling salt water, bring to a boil and simmer over low heat for half an hour, drain the fish soup and set aside; wash the mussels Clean; wash and peel the onions, and cut them into small pieces with the celery.

2. Put the mussels and vegetables into the pot together, stir-fry over high heat until the mussel shell cracks, drain out the soup, remove the mussel shell, and set aside the mussel meat.

3. Mix fish soup and mussel juice, add white wine and mix well, simmer until half of the juice is left, turn off the heat, stir in cream, vegetables and mussels, and season with pepper. .

Fukucai Fish Head Soup

Ingredients:

One silver carp head, four ounces of Fucai, two slices of ginger, and two bamboo shoots.

Seasoning:

One tablespoon of wine, a little salt and a little pepper.

Method:

Cut the fish head in half, wash it, wipe it dry, stir-fry the onion and ginger with four large pieces, remove it when brown, and then add the fish head Brown both sides, pour a tablespoon of wine over it and serve.

Wash the Chinese cabbage, cut into small sections, boil with 15 cups of water, add fish head, ginger slices and a tablespoon of wine, reduce to low heat and simmer for 20 minutes.

Put in the bamboo shoot slices and cook, add a little salt to taste, remove the ginger slices, turn off the heat, and serve.

Key Tips:

In addition to silver carp heads, grass carp or any sea fish heads can also be cooked in the same way.

Because it needs to be cooked for a long time to bring out the flavor of the soup, the fish head should be browned a little before grilling to avoid the fish from falling apart and leaving the shape incomplete.

The Hakka vegetables used here are relatively tender in texture, and the stems are mostly used. The leaves will spread out into strips when boiled, so the amount used is small, and they should be cut into short pieces before use.

After cooking the vegetables, the salty taste will be in the soup, so pay attention to the amount of salt when seasoning to avoid being too salty.

I made a pot of "Fat Head Fish Tofu" yesterday and ate it all!

Let me teach you:

First heat the oil, and then cut it into pieces Chop the chopped fish head into 5 or 6 pieces, put it in and cut it for a while. When the surface is fried, pour in cold water, cover it, and cook! Do not stir during this period, otherwise the taste will be diluted. Yes, you can add more water. One will make soup, and the other will be boiled for a long time. The soup will be less. It depends on the amount of dishes. When the fish soup has begun to stir, add the cut tofu cubes and cook! This It takes a long time, because it takes a lot of time to make the soup. When the soup has obviously changed color and is no longer rolling, add the coriander and other things you want~~ < /p>

But if it were me, I usually put a lot of chili pepper and pepper when frying the fish, and then add some ginger when it is cooked. That would be delicious

Someone I was visiting my best friend's house that day. When it was time for dinner, her brother, who was a top chef for the first time in a century, came back to the kitchen. Naturally, I was not polite and stayed to share the meal. The soup in that meal left a very good impression on me, and I humbly learned the art from my master. Fortunately, I only tasted it at home. The master omitted all decorations that fit the occasion. Although the craftsmanship was simple, it was still essential. I tried it a few times at home and the response was good. Today I will learn how to make this soup and sell it now, and tell other readers who want to learn how to make fish head soup. Now is the soup season, and the fish is plump, so show it off to your family!

Ingredients:

Grass carp (live) head, ginger slices, green onions, tofu, coriander, pepper, salt, monosodium glutamate, chicken broth (or buy ready-made chicken essence in the supermarket, press Cook according to the instructions in the instructions)

Method:

1. Remove the gills from the fish head, wash it, and pound it with a hard object until the fish brain overflows, so that the brain pulp in the fish head It will be more fully integrated into the soup, but for the overall beauty of the soup, pay attention to keeping the fish head intact and not broken. Put it in a casserole and add chicken soup (or water and chicken essence).

2. Add 4 to 6 slices of ginger, 2 to 3 sections of green onions, appropriate amount of salt and MSG.

3. After simmering until the pot is boiled, add tofu and cook for 15 to 20 minutes. Add coriander and pepper.

Another method is to remove the gills from the fish head, wash it, and fry it until it is raw (no blood visible) to remove the fishy smell, but be sure to remove the foam in the soup when the soup is simmered. , so that the fried feeling is almost gone. Other steps are the same.

The stewed soup is milky white, with green coriander floating on it, which looks very appetizing. I personally prefer fish heads but not deep-fried. Since not a drop of oil is added in the whole process, the taste is very light. The mouthful is filled with the delicious and mellow taste of fish, which is natural and healthy.

According to the theory of traditional Chinese medicine, fish is a thing in the water and belongs to yin. The white flesh of fish nourishes the lungs and has the effect of nourishing yin and moisturizing the lungs. Eating more fish products in winter can help you fight the cold, and fish heads are rich in fish scale lipids and cephalin. Regular consumption is both brain-building and nutritious.