Fish head and mushroom soup
By JosePfeffer
Cough cough... This soup is definitely nutritious. I prefer to make some soup and serve it up. Because general soups are easier to learn and easy to make. If you want to learn, it won't be so difficult.
Recipe Recommendations
- fish head one
- Flammulina velutipes 350g
- ginger 4 tablets
- shallots a
- salt 4g
- MSG 2g
- chicken essence 1.5g
- white vinegar 4g
Steps for Fish head and mushroom soup
1
Break the middle of the fish head into two pieces, remove the mushrooms (the roots that stick together), wash the ginger and onions for later use.
2
Preheat the pan (the temperature is slightly higher), pour in the oil (the temperature is also higher), put the fish head into the pan, and fry until both sides are slightly yellow.
3
Pour in clear water (2 cm above the head), boil over high heat for 7 minutes, remove the white foam on the soup (so that the soup can be whiter), pour in the mushroom mushrooms and turn to medium heat and cook for 5 minutes.
4
Before filling the bowl, pour white vinegar into the bowl, then fill the bowl, and sprinkle with a little shredded green onion (of course, you can not want it if you don't like it or you don't want it).Fish head and mushroom soup Make Tips
Note: The white vinegar is poured into the bowl in advance to prevent the sour flavor from dissipating. Additionally, if you don't like vinegar, you can use pickled wild peppers instead; they also remove the fishy smell, but don't add too many—about two will suffice—as this gives the soup a different flavor. Also, make sure to fry the fish properly, otherwise it will have a strong fishy taste.