1. Clean the fish head and hang it to control the water
2. The accessories are ready, sliced white radish, green garlic, red pepper and ginger, shredded
3. Put an appropriate amount of salt in the oil pan (a little more appropriate, the soup will be diluted), stir and melt with a spatula
4. Put the fish head in the oil pan, then put the fish head in reverse, it can be better formed
5. Fry the fish head for about 5 minutes, turn it over, and put the ginger in the oil~ Be careful to keep the shape of the fish head slowly~
6. Fry for 3 or 4 minutes and then add cold water and white radish. When everyone is boiled, simmer slowly for 8 or 9 minutes
7. Pour the fish head with soup into the soup pot, add the white mushrooms, plug in the electric and simmer, and resist for 2 minutes.
8. Finally, add green onion and red pepper shreds, and let the fish soup boil for 2 minutes.
Tips:1. The fish head is best to use the fish head of the fat head fish. The meat is plentiful and tender. The grass carp head is the second choice~ 2. You can try the salt taste before entering the soup pot. If it is not enough, you can add more salt. Generally, it is best to start putting enough. ~3. Fish head soup with other fungi can also be used, but the mushrooms have a strong taste, so try not to choose them~
