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!