Big Fish Head in Thick Soup
1.
Prepare a big fish head and split it from the back, so that the fish seller can help. Their tools are easier to use.
2.
Prepare green onion, ginger and garlic, mince ginger, and cut green onion into small pieces.
3.
Put oil in the pot, you can put more for frying fish heads.
4.
After the oil is slightly hot, put the fish back down in the oil pan, pay attention to safety! You can remove the black film, which is lazy. But I am not sensitive to fishy smell, and it doesn't affect me. Haha
5.
After the color has changed a little, use a spatula and hand to turn the surface and continue to fry the other side. Fry until the color changes. Be careful and remember. Hot oil
6.
Then turn it over, and add the onion, ginger and garlic. Add cooking wine. Don't be afraid of too much cooking wine, rely on him to get rid of the fishy.
7.
Add boiling water, ask for boiling water!
8.
Don't look at the yellow color just now, it turns white slowly after boiling! Stew the white on high heat and simmer for another 20 minutes, it's almost done! You can add the side dishes appropriately at this time. My fish head is too big and I won't put it. It can't fit.
9.
Season with a little salt and sprinkle some chives. If you want more freshness, let's have more MSG. It depends on your preference!
10.
Success can be out of the pot! Let's try a bowl first.
Tips:
The ingredients of the ingredients increase or decrease according to the size of the fish head. You can add tofu, fungus, etc. in the soup, the taste is equally delicious.
