Fishhead fan soup
By VicentaLakin
This week has begun again, and it will be two weeks in a row. Fish-head fan soup and fish-head tofu soup are all the same, with 100 per cent success for newcomers, provided they have a few little tips。
Recipe Recommendations
- salty and fresh
- other
- half an hour
- simple
Steps for Fishhead fan soup
1
Fish heads are washed, fish herbs and teeth are removed, a sip of wine, a proper amount of salt, pepper powder and a few drops of white wine are emptied; fans are immersed in cold water. (Little trick: The removal of fish herbs and teeth is the key to the process, and it's better to get a drop of white wine in the wine. There is also the argument that rice is more effective than wine
2
Onion slices, onion cut flowers。
3
The iron pot is hot, then the bottom of the pot is rinseed with ginger, then the oil is in the right amount, then the oil is in the fish head, and the little fire is slightly yellow on two sides. (Pipsy: Ginger rinsing can keep the fish head out of the pot (preventing fish cuckoo while frying), while the fish head has to fry to make a little yellow to make the soup white, but be careful not to fry. It was also said that a small fire would also allow the wine to better extract the smell of fish, but I did not do so this time, and it felt good
4
Add a hot water fire with no fish head, and then turn on the ginger and keep the fire boiled for five, six minutes to soup white. (Pips: It's important to have enough hot water, cold fish will be tight and fresh. There is also a need to stay hot until the soup is white
5
• Add a softly boiled powdered fan, a bottle of wine and salt, and put onions (or cuisine) on the boiler, bringing in a few drops of perfume。