China is a vast country with different customs and lifestyles in different parts of the world. But most regions, for the practice of fish head soup, are to boil out of the soup color milky thick, sweet taste is the main, think it is the essence of the fish head are boiled out.

First of all, we choose the fish head must be fresh, can be Anhui fish or big head of fish are good choices, wash and dry. Fish head is best to break open two halves, the inside of the black membrane hanging off, which can reduce the fishy flavor, enhance the taste. Then hot pot of oil, lard is the best, so that the color of the fish head soup is milky and nice. If there is no other cooking oil can also be. Put two or three slices of ginger and fish head to fry together, this process must use a small fire, so as not to fry the fish head black, affecting the taste. When the fish head is fried until golden brown on both sides, the most important step is to make sure to add the appropriate amount of boiling water, remember, it must be boiling water. The amount of boiling water must be more than the head of the fish, but not too much, less can not put the fish head flavor stew out of the soup is dry. More and affect the texture of the fish soup, so that the soup flavor is bland. After adding boiling water, the fish head soup boiled over high heat, and then turn to low heat and simmer for 10 - 15 minutes. At this time, we can see that the fish head soup color is pure white and attractive, and the soup is thick enough to be released from the pot. Season with salt before serving. You can also add the right amount of pepper according to personal taste, you can also sprinkle a little chopped green onion or parsley to add color and beauty.

So, do fish head soup must pay attention to is, fish head clean. Lard is best for frying, and water must be added at once and must be boiling water. These points are the most critical place to do fish head soup. In addition to frying the fish, you can put oil in the hot pot and then sprinkle some salt, you can also clean the pot with ginger to wipe the pot again. You can also make the pan a little hotter, higher oil temperature, and then put the fish, fish encounter high oil temperature will immediately harden the skin, will not stick to the pan . This way, the fish will not be sticking to the pan, and the pan-fried fish will be complete.

Of course, there are some regions that prefer thick and heavy fish head soup, like and tofu or white radish and fish head stew together, is also very delicious. Or like sweet and sour friends, you can also peel the tomatoes and fried orchids and fish head stew together, also has a different flavor. In general, frying fish must master is a hot pan cold oil put salt anti-stick pan, boiling water stew more delicious, ginger is not easy to put too early, small fire stew more delicious.