1. Ingredients preparation
2. Treat the chives, carrots, and ginger separately
3. Clean seafood mushrooms for later use
4. Heat oil in the pot, add ginger slices to explode the aroma, then add the fish heads, and fry on medium heat until golden brown on both sides
5. Change to high heat, then add boiling water
6. Wait for the soup to roll for about 15 minutes, add carrots, seafood mushrooms, and green onions together
7. Keep on fire, continue for about 10 minutes
8. After turning off the heat, add salt and white pepper to taste
Tips:1. Fry the fish head evenly on both sides until golden, then the soup will be thick and white.
2. Adding an appropriate amount of white peppercorns can effectively remove the fishy odor and make the fish soup more delicious.
