Saury Wonton Fish Head Soup

Name: Saury Wonton Fish Head Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 head of silver carp Fish head; 15 saury wontons ravioli; Some Salad oil; Some salt; a little White pepper; 2 tablespoons Cooking Wine; 1 shallot; 2 pcs Garlic cloves; 3 slices Sliced ginger

by Mother Maizi

5.0 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

Li Yu, a literati in the late Ming and early Qing dynasties, called saury a spring delicacy in "Xian Qing Ou Ji". He said: "When the scorpion eats the sturgeon, the scorpion grows more sweet, and will not let it go until it is full." When all kinds of precious fish are tired of eating, the saury becomes sweeter and sweeter. Even if you are full, you can’t bear to let it go. Saury is expensive this season, so I can only give it a second, then try the saury wonton! We don’t sell saury wontons here, but I can’t stop the foodie! My brother SF just sent me a saury wonton from Jiangyin. I just bought a silver carp head, so I thought of stewing these two together! In the homes of ordinary people, the most romantic thing is that we eat together. Seasonal delicacies, do not miss every season!

Ingredients

1/2 head of silver carp Fish Head
15 saury wontons Ravioli
Some Salad Oil
Some Salt

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a little White Pepper
2 tablespoons Cooking Wine

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1 Shallot

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2 pcs Garlic Cloves
3 slices Sliced Ginger

Saury Wonton Fish Head Soup

1. Clean the fish head

2. In a frying pan, sauté ginger and garlic slices, add the fish head and fry it

3. Add the right amount of cooking wine and water

4. After the soup is boiled, turn to medium-low heat and cook until the soup is white, add a little salt to taste

5. Wrapped Saury Wonton

6. Put the wontons in another pot of water, boil, add some cold water to boil after boiling, and then remove

7. Put the fished wontons into the fish head soup

8. Boil again

9. Sprinkle a little white pepper and chopped green onion.

10. Out of the pot and pot

Tips:
When the fish head is processed, the black film inside must be torn off, and the mucus on the surface should be scraped off with a knife so that the cooked soup will not be fishy