1. When cooking fish head soup, fry the fish head first. Frying the fish head can remove the fishy smell, make the fish soup milky white, and dissolve the bone marrow of the fish head. , can supplement calcium.

2. How to make fish head soup:

1. Slice garlic, ginger and garlic and set aside.

2. Wash the fish head, split it in the middle and dry it.

3. Cut the fish head with a knife along the middle. This will facilitate the exudation of bone marrow during cooking and is a calcium supplement.

4. Turn on the heat, dry the pot, turn to low heat, put the fish head into the pot, turn to medium to low heat and fry.

5. When the bottom changes color, shake the pot to completely separate the fish from the pot, and gently turn the fish head over with a spatula.

6. Fry for a while, add garlic and ginger slices and cooking wine, add water, cover, bring to a boil over high heat, then turn to medium heat and simmer.

7. Boil the pot for 20 minutes, add salt and sprinkle with chopped green onion.

8. Turn off the heat and put it into a basin. The fragrant fish head soup is ready to drink.