1. Dispose of the head and tail of silver carp, put it in a plate, and set aside.
2. Wash the wolfberry with clean water, remove it, and set aside.
3. Heat up an iron pan, pour two scoops of peanut oil, fry the fish head on high heat until both sides are slightly yellow, remove and set aside.
4. Add fish tails and fry until slightly yellow on both sides, set aside.
5. Pour the fried fish heads and tails into the pot again, and when there is some blue smoke in the pot, add two spoons of cooking wine to remove the fishy.
6. Put the green onion and ginger slices in.
7. Pour in an appropriate amount of boiling water, preferably below the surface of the fish head, and bring to a boil.
8. Use a frying spoon to skim any surface foam.
9. Put a dozen grains of wolfberry, cover the pot, turn to medium-low heat, and simmer for 30 minutes.
10. When the soup becomes creamy and thick, add 2 teaspoons of salt.
11. Sprinkle in a little chicken essence and season.
12. Before serving, you can sprinkle an appropriate amount of pepper to taste, then serve.
Tips:Friends who don't like pepper can also sprinkle some coriander.
