Fish Head Seaweed Egg Drop Soup

Name: Fish Head Seaweed Egg Drop Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fish head; Some Ribs; Some Seaweed; Some egg; Some Wolfberry; Some parsley; Some oil; Some salt; Some Ginger onion; Some sesame oil; Some pepper

by Mo Yan catlam

5.0 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

This is a very homely soup, fast, delicious, full of nutrition, protein, iron, calcium, etc., and it doesn't drop, it is suitable for the whole family!
Adding a few pieces of ribs or lean meat, or a simple fish head soup is more delicious, because the combination of different proteins can not only enhance the nutrients, but also produce "umami", so no matter what soup, we can press This "point" to operate, the taste will not be bad"

Fish Head Seaweed Egg Drop Soup

1. Treat the fish head to clean the fish gills, drain the water, and cut ginger slices for later use;

2. Heat oil in a pot, add ginger slices, fish heads, ribs, etc. to fry together;

3. Then add proper amount of boiling water, bring to a boil on high heat, then turn to medium and low heat and simmer for about 10-15 minutes to make fish head soup;

4. Add seaweed and cook until soft;

5. At this time, prepare an egg, beat it, add oil, salt, chopped green onion, etc. and beat evenly; set aside;

6. Put the right amount of salt and pepper in the soup to adjust the taste;

7. Pour the egg liquid again and turn to low heat;

8. Sprinkle with coriander, just drip it with coriander! Finally, you can add wolfberry berries together, or you can add it as a garnish when you eat it!

Tips:
1. To make fish soup, it is best to fry the fish first, add water and boiling water, so that the soup will easily become milky white, because mine is purple, so it is not obvious;

2. Both ginger slices and pepper have the effect of removing fishy, so it is best not to omit them!