Fish Head Soup
by babyer_red
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Fill the wok with oil, garlic, and fish heads (I used bighead carp heads, more meat, grass carp is also available, wash the blood water, the soup will be white.)
2. Fry on both sides for a while, sprinkle some salt, stir fry, put ginger slices, and pour glutinous rice wine (to remove fishy, white soup)
3. Pour in boiling water (boiled water is easy to cook, the meat is tender), cook for about 8 minutes, add the green onions.
4. It can be served when cooked.
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