Fish head soup
By VicentaLakin
I'll cook all kinds of fish soup to feed my family; on weekends, my sister sends a big fish, and I'm supposed to eat it for a few days, and then I'll think about changing it; I'll make a big bowl of sour vegetables with a sour part of it, and I'll fry the rest of the fish's head, fish's tail and fish's bone oil, and I'll cook a big pot of fish skull soup with delicious perfume
Recipe Recommendations
- fish head one
- Fishbone 1 pair
- rapeseed oil appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- chicken essence a little
- salt 3 scoops
- balsamic vinegar 1 teaspoon
- Jiang appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Fish head soup
1
Get ready for food, fish head bone wash and dry the water。
2
The hot pot pours into theseed oil and the onion is sprouts。
3
Put it in the head of the fish, make both sides yellow。
4
When they're all cooked, put in onions of ginger and a proper amount of warm water to cover the fire。
5
When you're boiled, you drop the right amount of wine, then you throw it away, and you turn the fire down。
6
Twenty minutes later, fish soup was made white and a small spoon of vinegar was dripped along the pot。
7
When the fire is thick, a small spoon of salt is added。
8
Finally, a few chickens, evenly mixed, and those who don't like it。
9
Turn off the fire, fill the bowl, and throw the fragrance。
10
Fish soup is beautiful, fish is soft。Fish head soup Make Tips
One, make fish soup, fry the tart first, then warm water, so that the fish soup can be made white and strong. Fish soup, with a few drops of vinegar, stimulates the release of calcium and is easily absorbed by the human body. 3 The saline soup shall be salined after decomposition, so that the proteins and fats in the meat may be more fully dissolved in the soup and the soup juice may be more beautiful。