Fathead Fish and Carrot Soup

Name: Fathead Fish and Carrot Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fat head fish head; A small one White radish; Some lard; Some salt; a little Vinegar; 2 pcs Red dates; a little Small green onion; A few pieces Ginger garlic

by Juer (from Tencent.) Cinderella's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The most notable feature of panhead fish is that the head is very large, and the nutritional value is all in the fish head. Panhead fish is generally marketed in winter. Winter is when the body is replenishing. It is especially suitable for soup. At this time, the soup with panhead fish head is especially nutritious. , A fathead fish is very big, and most people eat it when there are too few. Fish buy the fathead fish separately, and the head and body are bought separately. Buying a fish head is more expensive than a fish body, because the value of fish head At this.

Ingredients

1 Fat Head Fish Head
A small one White Radish
Some Lard
Some Salt
a little Vinegar
2 pcs Red Dates
a little Small Green Onion
A few pieces Ginger Garlic

Fathead Fish and Carrot Soup

1. Use a knife to split the fish head into two halves, but don't disconnect it, wash and set aside.

2. Wash the ginger, garlic, and chopped green onions, cut them well, and set aside.

3. Wash the white radish and cut into small diamond-shaped pieces.

4. The pot burned red and smoked. Put the oil in, then gently put the fish head in, open it in half.

5. Add ginger slices, garlic slices, and fish heads, so that the fish will not easily fall apart and keep the original shape.

6. Fry until browned, and then add cold water. The water should be put in place at a time. Do not add water in the middle. Add red dates to enhance the flavor.