First, chop the fish into pieces, then fry them in a pot, then pour boiling water, and then add ingredients to stew.

Ingredients preparation: fish head, onion, ginger, cooking wine, salt, chicken essence, vegetable oil.

Production step

1 Clean the fish head after you buy it, remove all the gills inside, and rinse it before you start cooking.

2. After Jiang Mo is fragrant, fry the fish head in oil first, both sides are fried, and then pour in water after frying, so that the stewed fish head is very fragrant and white.

3. After the fish head is fried on both sides, add cooking wine to deodorize it, and then pour water over the fish head to cook it. Be sure to pour boiling water instead of cold water. The soup boiled in boiling water is more white.

4. Put a handful of shallots into the soup. The purpose of the shallots is to absorb the odor in the fish. When the shallots are finally cooked, clip them out and throw them away. Then cover them and start to simmer slowly, about 10 minutes.

5. After lifting the lid, clip the shallots out and throw them away, then sprinkle with salt, chicken essence and pepper to taste. After turning off the fire, you can go out of the pot.

matters need attention

When cooking fish head soup, you must put the fish head in oil and fry it on both sides. In addition, pour boiling water to cook the soup. Never use cold water. The fish head soup made in this way is whiter than milk and especially delicious.