Fish Head Winter Melon Soup
1.
Peel the winter melon, remove the flesh, wash and cut into thin slices
2.
Remove the scales and internal organs of one grass carp head
3.
Cut two connected pieces from the white part of the fish belly
4.
Heat the oil in the pan, pour the oil into the crushed ginger, and fry the fish to make golden brown on both sides
5.
Remove the fish, put the fish in the casserole, add some hot water, bring to a boil on high heat, remove the floating powder, pour the cooking wine and continue to simmer for 15 minutes, the soup becomes milky white, add winter melon
6.
Turn the high heat to a low heat and simmer for 15 minutes. The winter melon becomes transparent, add some salt, and sprinkle a little coriander. The delicious fish soup is nutritious and healthy.
Tips:
1. When skimming the froth, the oil is also skimmed along with the fried fish, so the fish soup is really creamy and beautiful like milk, and then you can use it to cook noodles, roasted tomato egg soup, shrimp skin seaweed soup, green vegetable fish Soup, wait.
2. Fish can only release more nutrients after being deep-fried at high temperature, but no matter how good the fish soup is, most of the nutrients such as more protein are still in the fish, so it is best to eat the fish and the fish soup together. Maximize nutrient absorption.
