Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper"

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper"

by Large frying spoon

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

I made two dishes "Sai Crab and Fried Surimi with Hazelnuts and Green Beans" two days ago. At that time, the head of the yellow croaker remained unprocessed after the meat was removed. It was a large and fresh yellow croaker. In order to make another dish with the head of the fish, I deliberately left a lot of meat under the gills of the fish. Since I didn’t have time to make it after watching the World Cup, I frozen it for two days. Use this yellow croaker head to make a "vinegared yellow croaker head".
In fact, yellow croaker head is best for braising, but it’s too hot in summer, so let’s do it lightly! This "Vinegar and Pepper Yellow Fish Head" is a soup dish that can detoxify, tastes fresh and tender, and tastes good! In fact, any fish head can be used to make it, but I still feel that sea fish is delicious and has no earthy smell. Although the freshwater fathead fish is fat and tender, it smells too earthy! "

Ingredients

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper"

1. One 400g yellow croaker head, 70g shiitake mushrooms, 50g vermicelli, 20g ginger, 25g green onion, 10 peppercorns, 4g white pepper, 20g balsamic vinegar, 3g salt, 20g rice wine, chicken powder 3 Grams, 15 grams of peanut oil, 5 grams of coriander, 1500ml of water.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

2. Bring the pot to a boil with water, add the vermicelli and cook.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

3. Take out the vermicelli and put it in the soup bowl to make the bottom.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

4. Blanch the shiitake mushrooms for 2 minutes.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

5. Remove and set aside.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

6. Heat up a frying spoon and pour peanut oil into it.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

7. Then add yellow croaker head and fry it.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

8. After the fish head is fried on both sides until slightly yellow, pour water into it.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

9. Add green onion, ginger and shiitake mushrooms to a boil.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

10. When the soup is boiled to slightly white.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

11. Pour in an appropriate amount of rice wine and continue to simmer on high heat until the soup turns white.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

12. Use salt when the soup turns white.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

13. Season with white pepper.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

14. Adjust the flavor and cook for another minute, then remove the fish head and shiitake mushrooms into the soup pot.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

15. Remove the green onion and sliced ginger from the soup.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

16. Then put some shredded ginger, green onion, and chicken powder.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

17. Then pour in the right amount of balsamic vinegar. Finally, pour the fish soup into the soup pot with the fish head, sprinkle with coriander, and serve.

Summer Heat-relieving Soup Dish "horse Croaker Head with Vinegar and Pepper" recipe

Tips:

The characteristics of the fish head with vinegar and pepper: the color is white, the meat is fresh and tender, the soup is hot and sour, it is appetizing and heat-relieving, rich in nutrition, and delicious.

Tips:

1. Before frying the fish head, be sure to use a knife to break the fish head from the seam and press it flat to remove debris and blood, and then fry it in the pan.

2. It's better to make this soup with some tofu. I'm afraid I can't eat it, so I didn't put it. You can also put some Sichuan sauerkraut as the base, which tastes good.

3. After the soup is cooked, add some fresh shredded ginger and green onion to enhance the taste, which can nourish the stomach. Eating some ginger in summer will be of great benefit to the body.

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