Spicy fish head pot
Fish heads are rich in colloidal protein and are low in fat and calories; boiling fish heads into soup and drinking it not only warms the body and brain, but also makes people's skin moist and delicate. The spicy fish head pot made from fish head soup is not only nutritious but also serves to ward off the cold and warm the body. You might as well try this steaming steaming heart-warming and heart-warming in this cold winter, and the spicy fish head pot warms you and keeps you warm... It is best to use the head of a fat-headed fish. The head of a fat-headed fish is more fleshy and has a good taste. I use the head of a grass carp to eliminate the remaining fish head from the last smoked fish. Haha is not bad, the fish head is small enough to eat it all in one go...
Recipe Recommendations
Steps for Spicy fish head pot
1
Cut tofu into strips.
2
Cut the mushrooms into slices. [Don't cut small ones]
3
Wash the kelp and cut it into strips.
4
Cut the cabbage into pieces.
5
Wash the fish head and fry it in a frying pan until slightly.
6
Add appropriate amount of water. Bring to a boil, add green onions and ginger, and cook until the soup is creamy white.
7
Remove from another pan and add oil to saute pepper and pepper until fragrant.
8
Pour in the cooked fish head soup and bring to a boil.
9
Add tofu and seaweed mushrooms and reduce heat and cook until 20 minutes.
10
Add cabbage, add salt and chicken essence, turn off the heat and pour into a large bowl.
11
Put the oil in the pan and heat it up.
12
Pour the oil on the fish head while it is hot.Spicy fish head pot Make Tips
Those who like to eat spicy food can add some peppers when adding oil at the end. The ingredients in the pot can be added to your own taste.