Coughfish head soup
By VicentaLakin
You can cook at home with the same food you order at the casserole. First, we need a casserole. We have a traditional approach to cooking. Scrambled veggies, dry wood ears and mushrooms, how to make a big white fish head soup, come and see what I do。
Recipe Recommendations
- Fat fish head a
- Dried day lily of 10
- dried fungus 10 flowers
- Fresh mushroom two or two
- Jiang half a
- garlic 2 cloves
- salt a little
- white pepper
- chicken powder half a spoonful
- cooking wine half a spoonful
- pork plate oil a spoonful
- soy sauce two spoons
- sesame oil half a spoonful
- oil chili half a spoonful
- white sugar appropriate amount
- mature vinegar
- salty and fresh
- casserole
- ten minutes
- simple
Steps for Coughfish head soup
1
Fat fish heads split half apart. Clean it up again and again. The black membrane or something。
2
Salt, white pepper, wine, ginger, garlic for pickles。
3
Hot pots in, pork sheet oil completely melted。
4
Clean up the cucumbers and molluscs with their early hair. The mushrooms are washed and torn into small pieces with their hands。
5
Put it in the head
6
Turn it over and continue to fry。
7
It's a fire, and it's pouring into water that happens to have no fish head。
8
Scrambling mushrooms and mussels。
9
Open the fire。
10
It's hot, it's a little bubbly in the pot to make a good fish soup. Fish soup is thick. Attention, everyone. Don't use fire。
11
Pick up the pot, bring in salt, chicken. I'll make a dish with celery leaves and onions。Coughfish head soup Make Tips
In order to make a white fish soup, the fish head must be cleaned repeatedly. Fire is important. It's better to keep the water in the pot warm, make it out of pork oil. The salt must be in the pot。