How to make oyster mushroom fish head soup? The soup is delicious and rich in calcium, which is suitable for all ages. I often stew this soup for my family. The soup base is delicious and rich in calcium, and Xian Yi is old and young. Mushroom fish head soup, delicious, delicious and not greasy, at the same time there is this healthy drink, that is, milk.

Dairy products are full of high-quality protein and calcium, and the calcium content in milk per100g is115mg; It is rich in minerals and nutrients needed by human growth and development. Before the fish head soup comes out of the pot, add a proper amount of milk and boil it. It tastes happy. Xian Yi, young and old. Detailed methods are presented, thank you for your support.

Mushroom fish head soup: chopped pepper fish head 1 piece, small mushrooms120g, half a bowl of milk, 2 slices of ginger, 2 shallots, a little white pepper, proper salt and proper vegetable oil.

Step 1 Prepare all the food; Catfish include silver carp and silver carp, and silver carp is generally better; This kind of mushroom is Pleurotus ostreatus, and it can also be Lentinus edodes and Flammulina velutipes, which are delicious and nutritious.

Step 2, fry the fish head with chopped pepper in a pan; When decocting, hot pot and cold oil should be put into the pot, and frying can remove fishy smell; After boiling, you can change the pot to cook, or after loading, clean the pot and stew it in water;

Step 3: Put it into a deep pot, add boiling water, cook in red for 5 minutes, add ginger and winter shavings, add small mushrooms into the fish head soup pot, cook for 3 or 4 minutes, add milk, bring to a low heat, add seasoning, add Lycium barbarum, and then simmer for 5 minutes15min; The water flow should be filled up at one time, and it is not suitable for water discharge in the middle;

Step 4, after the mushrooms are soaked in salt water, they are fished up in a boiling water pot and reserved; Mushroom foods should be cooked thoroughly, and some hydrochloric acid can be removed by soaking in water, which also reduces the steaming time after entering the soup;

Step 5, add the small mushrooms into the fish head soup pot, cook for three or four minutes, add milk, boil over medium and small fire, season, and add Lycium barbarum. Tips for restaurant kitchen: when cleaning the fish head with chopped pepper, the black mucosa should be removed, and the fishy smell can be washed by hand with salt; When stewing fish soup, you have to add boiling water, fill it up at one time, stew the soup stock with high heat, stew the white soup with low heat, stew it with medium heat, and the water flow should be sufficient.