Nourishing and Puzzle Fish Head Golden Needle Soup
1.
Prepare the ingredients. Remove the gills of the fish head, the inner black film, wash and drain the water, cut open, and evenly rub a little salt on the inside and outside of the fish and marinate for 2-5 minutes (not too much salt, just apply a little evenly, then The main purpose of applying salt is to prevent sticking to the pan during frying). I bought a grass carp today. I cut off the head and put the fish in the freezer.
2.
Soak the enoki mushrooms in water for 5 minutes to remove the stalks.
3.
Shred the ginger and slice the green onions.
4.
Heat the pot and pour the oil into it. When the oil smokes, put the fish heads in; don’t turn the fish into the pot and fry for about 5 minutes (because the oil is less and the fish heads are bigger, you can turn the pot at this time to let the oil Fry it evenly to every place; when the surface of the fish head is golden, you can use a spatula to insert under the fish head to turn the fish head over, and continue to fry the other side until it is slightly golden (the fish must be deep fried before it is fragrant).
5.
After the fish is fried, add a proper amount of water, and the water is just over the head of the fish. Add the sliced ginger and cook the fish over high heat.
6.
When the fish soup is boiled to thick white water, you can add salt (if you don’t know how much salt to put in, try to put a little bit less first, taste the salty taste of the soup and increase the amount of salt. Don’t put it too salty. Otherwise it will overwhelm the taste of the fish itself, and it should not be too weak.).
7.
After adding the salt, cook for 2 to 5 minutes, then add the enoki mushrooms, and continue to cook for 1 to 2 minutes.
8.
Add the chopped chili and cook for half a minute, then put the green onions out of the pot.
