Fish Head Soup

Name: Fish Head Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Grass carp head; 1 piece lettuce; 4 slices ginger; 20 quail eggs; Some Peanut oil; 8 cloves garlic; 10ml Cooking Wine; 1/2 strip White radish; 20 capsules ginkgo; Some salt; 5g White pepper; 1 short section Green onions; 20 capsules Peppercorns; 2 pcs Dried chili

by French fries with fermented bean curd

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Usually everyone likes to make fish head tofu soup, but nowadays, when there is no tofu in the house, I use white radish and lettuce to match it. The taste is still delicious. If you have any materials at home, you can create it freely~~

Fish Head Soup

1. Marinate the fish head with salt and cooking wine for half an hour, then put the fried fish head in the pot

2. Fried fish head

3. Wash the white radish and cut into thick slices

4. Lettuce is peeled and cut into thick slices, ginkgo is peeled, peeled and cored

5. Hot pan with cold oil

6. Add scallions, ginger slices, garlic, peppercorns, dried chilies and stir fry until fragrant

7. Add water

8. Add white pepper

9. The fire is boiling

10. Put in the fish head

11. Add side dishes

12. Bring to a boil, cover the pot and cook on medium heat for 10 minutes

13. The quail eggs are boiled and peeled and rinsed

14. Put in the pot

15. Add salt and cook for about 5 minutes before serving.

Tips:
The pepper must not be less, I feel that the finishing touch of this dish is the pepper. Of course, don’t let it go if you are afraid of getting hot!