Fish Head Vermicelli Soup
1.
Wash the fish head, remove the gills and teeth, a spoon of cooking wine, appropriate amount of salt, pepper and a few drops of white wine to remove the fishy; soak the vermicelli in cold water. (Tips: Removing fish gills and teeth is the key to removing fishy. Adding a few drops of white wine to cooking wine has a better effect on removing fishy. There is also a saying that using rice wine to remove fishy is better than cooking wine.)
2.
Slice green onion and ginger, and chopped green onion.
3.
Heat the iron pan, first rub the bottom of the pan with ginger, then add a proper amount of oil, add the fish heads after the oil is hot, and fry on low heat until both sides are slightly yellowed. (Tips: The ginger wipes the pot to make the fish head non-sticky (it can also prevent the fish from sticking to the pan when frying the fish), and at the same time to remove the fishy, the fish head must be fried to a slightly yellow color to make a milky white soup, but be careful not Frying. In addition, it is said that the cooking wine can better pull out the fishy smell of the fish head, but I did not cover it this time, and the effect is also very good.)
4.
Add in the hot water without the fish head and bring to a boil. After adding the green onion and ginger, turn to a low heat and keep boiling for 5 or 6 minutes until the soup is milky white. (Tips: Be sure to add enough hot water, add cold water to the fish meat will be tight, the umami taste will not come out. In addition, you need to keep boiling until the soup is milky white.)
5.
Add the soaked vermicelli and boil until soft and cooked, add cooking wine and salt, sprinkle with chopped green onion (coriander can also be used), and add a few drops of sesame oil.
Tips:
Ps:
1. Tips: Removing fish gills and teeth is the key to removing fishy. Adding a few drops of white wine to the cooking wine has a better effect on removing fishy. There is also a saying that using rice wine to remove fishy effects is better than cooking wine.
2. Tips: The ginger wipes the pot to make the fish head non-sticky (it can also prevent the fish from sticking to the pot when frying the fish), and at the same time to remove the fishy. Covering with a small fire can also make the cooking wine better pull out the fishy smell of the fish head.
3. Tips: Be sure to add enough hot water, add cold water to the fish meat will be tight, the umami taste will not come out. Also need to keep boiling until the soup is milky white.
