Three Fresh Fish Head Soup

Name: Three Fresh Fish Head Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Fish head; 100g Lean meat; 50g Crab Mushroom; 2 pieces Soft tofu; 3 slices ginger; 1 piece Garlic sprouts; 1 piece parsley; 800ml Hot water; 3 teaspoons Peanut oil; 5g salt; a little chopped green onion

by Pick up

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The autumn breeze is up, have some soup. The old saying goes: Drinking soup before meals is better than good medicine. The autumn mood is getting stronger, and the autumn dryness is becoming more and more obvious. Many friends will start to nourish at this time. When it comes to drinking soup, we Cantonese have the most say. In Guangdong, I can't live without soup all year round, but in coastal cities, I can't live without fish soup. I usually drink sea fish soup, but occasionally I also drink this super delicious fish head soup. Fish head has high nutrition and good taste. It also contains essential unsaturated fatty acids, which can improve brain function. Drinking more fish head soup may make you smarter~

Three Fresh Fish Head Soup

1. Choose the fish head of the big head fish, let the seller chop the pieces, and wash them when they come home.

2. Soak the tofu with light salt water, pick up and cut into pieces, wash the garlic sprouts and cut into sections, wash and cut the parsley and set aside

3. Wash the lean meat and cut into thin slices, wash the crab-flavored mushrooms and cut into sections for later use

4. Stir-fry the fish head with oil in a hot pan, and stir-fry until the fish head changes color

5. Add ginger sliced garlic sprouts tofu and continue to stir fry for a fragrance

6. Add hot water to cover the ingredients, cover, turn to medium-low heat and cook for 20 minutes

7. After 20 minutes, add crab mushrooms and continue cooking for 3 minutes

8. Finally, add some salt to taste, sprinkle with chopped green onion and coriander before starting the pan.

Tips:
This soup is made in a Skent uncoated cast iron wok, which conducts heat quickly and evenly, so you don't have to fry for too long during the stir-frying process. You can proceed to the next step when the fish head changes color.