Ingredients: fish head 1 piece, half a catty of pork bone, 2 pieces of ginger, 8 red dates, 20g gastrodia elata, cooking wine, peanut oil, salt, 15g yellow wine, appropriate amount of boiled water, pepper, etc.

The specific steps are as follows:

Step 1: Prepare 1 big fish head, clean it first, and be sure to clean some black films inside, otherwise the fishy smell will be heavy. After the fish head is washed, put it aside to drain, and it is best to blow it in a ventilated place for a while.

Step 2: Prepare half a catty of pork bones, clean them, blanch them in a pot with cold water, put a few slices of ginger and sprinkle some cooking wine. After boiling for two minutes, take out the pig bones and rinse them again. Wash the impurities on the surface and put them in a casserole for later use.

Step 3: After the fish head is drained, prepare a non-stick pan, put a little peanut oil in the dry pan, sprinkle a little salt after the oil is hot, then put the fish head in and fry it slowly. Fry the fish head on one side, turn it over and fry the other side. At this time, you can add a few slices of ginger to remove the fishy smell and continue to fry until both sides are slightly yellow.

Step 4: Put the fried fish head into a casserole, prepare a few washed red dates, take out the red dates, put the peeled red dates into the casserole, and then add 20g gastrodia elata and yellow wine 15g to remove the fishy smell and enhance the fragrance.

Step 5: Finally, pour boiling water into the casserole, and add enough water in this step. It is not advisable to add water in the middle of the soup, otherwise it will destroy the nutrients of the soup; If you want the soup to turn milky white, you must add boiling water. Cover the pot and bring the fire to a boil. After boiling, open the lid or it will overflow. Continue to cook 15 minutes.

Step 6:/kloc-Turn off the heat after 0/5 minutes, then cover the pot and continue cooking for one hour. The key step is to add boiling water to the fish head soup. Don't reduce the heat after boiling, and continue to cook for a while. Only in this way can the fishhead soup with rich aroma and milky white be cooked.

Step 7: After the soup is cooked, add a little pepper and a proper amount of salt to taste. There is no need to add other seasonings, because this pot of soup is rarely delicious, so you can start drinking after turning off the fire.