Mushroom, cabbage and fish head soup
By MurielDeckow
This is a dish cooked before the Spring Festival. The herring body is used for frying, and the fish head is made into soup. Usually, the fish head soup is made with tofu. This time, Chinese cabbage and mushroom are added, and it is just as delicious.
Recipe Recommendations
- Chinese cabbage 150 grams
- Pleurotus 100 grams
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Mushroom, cabbage and fish head soup
1
Remove the gills, scales, impurities from the head of the herring, and wash.
2
Wash and slice Chinese cabbage.
3
Remove impurities from mushroom and wash.
4
The oil in the pan is hot, put down the fish head and fry it thoroughly.
5
Add appropriate amount of water, cooking wine, add ginger and onions, and bring to a boil over high heat.
6
Simmer for 15- 20 minutes over medium to medium heat, and use a spatula to chop the fish head into pieces.
7
Put down the cabbage.
8
Put down the mushrooms and cook over high heat for about 6 minutes.
9
Add some salt, chicken essence, pepper, minced garlic, and chopped green onion.Mushroom, cabbage and fish head soup Make Tips
1. The fish head must be fried thoroughly with oil before the fish soup becomes white. 2. Fish heads can also be chopped and fried. 3. It is best to put a few drops of vinegar when cooking the fish head.