Invigorate The Spleen and Nourish Qi---fish Head in White Soup
1.
Remove the scales and gills of the fish head, remove the internal organs, and wash.
2.
Heat the oil in the pan to 70% hot, and fry the fish head in the pan until both sides are slightly browned.
3.
Add ginger slices and green onions, and sauté.
4.
To cook the cooking wine, pour in enough boiling water and bring to a boil; skim off the slick oil, turn to medium and low heat and simmer for 40-60 minutes.
5.
Skim the green onion and ginger and add salt.
6.
Sprinkle with chives and serve.
Tips:
1. Whether the fish soup is milky white, the key lies in frying, and the temperature of frying should be enough. Fish skin contains a large amount of gelatinous protein, which is easy to dissolve when it is fried under strong fire, and it will become white after a little boil.
2. Be sure to add hot water after frying the fish. Cold water will cause the surface of the fish to shrink and the gelatinous protein will not be easy to separate out.
3. Add salt to season before starting the pot to avoid over salty after adding too much before simmering.
