2, carp soup with shredded radish. Ingredients: 1 crucian carp, half a radish, the right amount of oil, 2 slices of ginger, a few green onions, the right amount of salt, 1 tablespoon of yellow wine, 1 tablespoon of chopped peppers and a little chicken essence Add the ginger slices to the oil pan and drain the cleaned crucian carp. Fry until light brown on both sides. Add the yellow wine and boil the water until the fish turns white (about 5 minutes). Add chopped shredded radish, salt, pepper and chicken seasoning and bring to a boil, finish with chopped pepper and sprinkle with sliced green onions.
3. Fish head tofu. Ingredients: tender tofu, large fish head, shredded ginger, scallion, coriander, vegetable oil, salt, pepper, cooking wine, broth, pure milk. Tofu absorb water, wash the fish head, cut in half. Sprinkle some salt and set aside for a while. Remove the pan, heat the oil, take out the ginger and sauté, then add the fish head to the pan and cook until golden brown. Pour in the broth, bring to a boil, add the tofu, green onions and pepper. Bring to a rolling boil over high heat, then simmer over moderate heat. Pour some cooking wine and salt in the middle and finally add a little milk to remove the fishy flavor.
4, pickled fish head soup. Ingredients: half a kilogram of fish head, rice cakes, cabbage, coriander, cooking oil, pickled fish seasoning. Heat the fish head in a frying pan and pour it out. Stir-fry the sauerkraut in a hot frying pan, pour it into the fish head, put it into the small seasoning bag in the pickled fish in turn, add the right amount of water and bring it to a boil. Simmer for a while, then add the rice cakes and cabbage in turn.