Large lake chub head a, cleaned and split, paddle oil, add onion and ginger, clean water and seasoning, the first high-flame boil, skimming foam, and then turn to simmer for two hours, boiled and milk as white, add tofu block, and then cook for a while, can be.

Add a few slices of lettuce when starting the pot.

The fish is tender and smooth, and the vanity of the tofu and lettuce is soothing to drink.

2, river crucian carp soup

Take more than half a catty fish a, in the frying pan on both sides of the frying pan, add ginger pieces of green onion knots, and then sprinkle some shrimp dried scallops, yellow wine and ham must not be less.

Wen fire boil for an hour, until the soup color milky white, on the table sprinkled with some green onions, pleasing to the eye.

(Tip: If you're short on time and the soup is lacking in color, you can quietly add some coffee mate, which will instantly make it look fake.)

In winter, put some radish to boil together, the taste is better, with a farmhouse flavor.

3, fish head vermicelli soup

Large lake chub head a, cleaned and split, start the oil pot, sautéed three or five small chili, and then sautéed garlic two or three, and then pushed the head of the fish into the pot, to be the head of the fish was golden brown, add onion and ginger seasoning and water, and then add the old soy sauce, soy sauce, a moderate amount of a little sugar.

Stew until the soup is red, push in the vermicelli, start the pot, sprinkle a few garlic leaves.

The fish is delicate, the skin is rich in elasticity, and the soup is spicy with fresh, but not throat, absolutely appetizing.