Fish Head Loofah Soup

Name: Fish Head Loofah Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Loofah; 1 piece Fish head; 1 piece Fish tail; 10g Dried scallops; 2ml oil; 5g salt; 1ml Soy sauce; 1ml Cooking Wine; 5ml ginger; 10g Chives

by sourcehe

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Boiling soup is unique in every household in Guangdong. Boiling soup is a simple and convenient soup common in Guangdong. Because it is fast and delicious, healthy and delicious, it is the best for many young people to work. Now is the season of loofah, fish head, fish tail, scallops, you can roll out fresh soup. ——Fish Head Loofah Soup

Fish Head Loofah Soup

1. Wash the fish head and tail, add oil, soy sauce, cooking wine, and salt to marinate for 5 minutes;

2. Peel the loofah, wash, and cut into pieces with a hob;

3. Heat the pan, pour the oil, add the marinated fish heads, fish tails, and ginger shreds and fry under low heat, turn it over slightly yellow; PS: cover the pan and cover it easily, cut it to remove the fish

4. Fry the fish head in the pan, stir-fry the loofah for five mature; PS: stir-fried the loofah without the green flavor of the loofah

5. Boil the water, add the soaked and washed scallops, and boil for 8 minutes;

6. Add fried fish head and fish tail, fried loofah, Knorr chicken bouillon, and boil for 3-5 minutes;

7. Add salt and chives and mix well.

Tips:
1. The fish head and fish tail must be fried in the soup to get rid of the smell and smell;
2. Scallops are fresh and delicious;
3. Stir-fried loofah is ready for five ripe times;