Taro Fish Head Soup

Name: Taro Fish Head Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g taro; 250g Fish head; Some oil; 1 tablespoon salt; Some ginger; Some shallot; 1/2 a spoon pepper; 1 tablespoon Cooking Wine; Some parsley

by Feifei 2005

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I bought a piece of grass carp. I burnt the fish body and ate it. I used the rest of the fish head to make soup. I added the glutinous taro. The soup is very fragrant and delicious. It is a good match. If you like it, try it yourself.

Ingredients

500g Taro
250g Fish Head
Some Oil
1 tablespoon Salt
Some Ginger
Some Shallot
1/2 a spoon Pepper
1 tablespoon Cooking Wine
Some Parsley

Taro Fish Head Soup

1. Prepare taro and fish head.

2. Clean the fish head, add cooking wine, salt and ginger.

3. Wash the fish head and cut into pieces.

4. Heat the oil in the pan and add the fish head.

5. Add some peppercorns and fry them over.

6. Add water.

7. Add taro.

8. Cook for ten minutes.

9. Season with salt.

10. In a serving bowl, sprinkle with chopped green onions and chopped parsley.

Tips:
1. Marinate the fish head with shredded ginger, salt and cooking wine in advance to remove the fishy fish head and make the fish head more delicious.
2. Don't cut the taro too thick, it will not be easy to become rotten.