Carrot Fish Head Soup

Name: Carrot Fish Head Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Silver carp head; 1 carrot; Some salt; Some MSG; Some Cooking Wine; Some White vinegar

by Love @十指相吸

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Silver carp head is tender and nutritious. In addition to protein, fat, calcium, phosphorus, and iron, it is also rich in unsaturated fatty acids. It is particularly important for the development of the brain. It can make brain cells abnormally active, so reasoning, Judgment is greatly enhanced.
Therefore, eating fish head frequently can not only strengthen the brain, but also delay the decline of brain power. At the same time, it has the effects of invigorating the spleen and qi, warming the stomach and dissipating heat. "

Ingredients

Carrot Fish Head Soup

1. A fresh fish head, clean and cut in half.

2. The cut fish heads are smeared with salt, monosodium glutamate, and cooking wine, and marinated for about 10 minutes.

3. A small carrot, peeled, washed clean and shredded for later use.

4. Put a little oil in the pot to heat up, and put the marinated fish heads in a medium-low heat.

5. Fry on one side, turn it slowly and fry the other side.

6. When the fish is almost cooked on both sides, add a large bowl of water and a small spoon of white vinegar.

7. Bring the fish head soup to a boil.

8. Bring to a boil for about a minute and add the sliced carrots.

9. After a little boil, add a proper amount of salt to taste and it can be out of the pan.

Tips:
Adding white vinegar can not only make the soup taste more delicious, but also remove the fishy taste. The most important thing is to add some white vinegar when cooking the fish so that the fish will not be easily boiled.