Fish head and tail soup
By WyattHeller
The fish swim near the Yangtze River, Wusongkou and Chongming Island. It is very seasonal and is fattest in spring and summer. It has two long whiskers on its beak and is commonly known as the catfish mouse. The fish skin is elastic and colloidal. Su Dongpo once wrote a poem praising it: "The pink stone head still has no bones, and the snow-white puffer fish is not medicinal." The poem reveals the special features of the fish: the meat is white and tender, the skin is fat, and it has the delicacy of puffer fish and crucian carp, but does not have the toxins of puffer fish and the thorns of crucian carp.
Recipe Recommendations
- catfish a
- carrots appropriate amount
- mushrooms appropriate amount
- ginger slices appropriate amount
- konjac appropriate amount
- Flammulina velutipes appropriate amount
Steps for Fish head and tail soup
1
A fish is not too small, is it?!
2
Cut off the head and tail and fry in oil.
3
Add water or stock, cooking wine, and ginger slices to boil. Add carrots, mushrooms, and konjac, and cook over medium to medium heat for half an hour.
4
When it's almost ready, add the mushroom mushrooms, cook for a while, and then add the miso melted with water (miso is not the main part in this soup, it is just used as a seasoning).
5
Sprinkle with chopped green onion when taking out of the pan.