1. One silver carp head, cut in half from the middle, it is best to buy a larger, two catty fish head, after removing the bones, there is not much.
2. Fish head in a pot under cold water, add ginger, green onions, and pepper to the water. After boiling, simmer on low heat for half an hour.
3. Gently remove the cooked fish head and put it in the ice water prepared in advance until the fish is completely cold. When fishing, use a large colander, take your time, and don’t fall apart.
4. Remove it from the cold water after it is completely cold, and use kitchen paper to absorb the excess water.
5. First dismantle the front, slowly touch the bones with your fingers, hold the tip of your finger and remove the bones with the other hand, cover the front with a plate after dismantling the front, turn it over and dismantle the back, fish brain and fish lips are the essence. This part must be handled carefully.
6. If you have lard and broth at home, you can actually replace the soup treasure. If you don't have time to get home from get off work, just be lazy. Cut the ingredients as shown in the picture. If you don't eat coriander, ignore the plate.
7. Heat the pan with cold oil, add green onion and ginger to fry until fragrant, add ham, mushrooms, thick soup, boil for 10 minutes, then slowly put the fish head into the pot, simmer for 25 minutes, be careful not to shake the pot During this process, the soup will become thicker and thicker. Taste the taste before serving to see if you add salt to your personal taste.
Tips:Two catties of fish head is almost the size of one person.
