Fish head and radish soup
By NeilD'Amore
If fish heads are used to make soup, they are usually served with radishes or tofu. Tuotuo Mom prefers to serve it with radishes. The soup cooked in this way is very clear and sweet. Moreover, radishes can remove the fire of the fish and are a good ingredient to reduce the fire in winter.
Recipe Recommendations
- radish appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Fish head and radish soup
1
One fish head (other fish heads will also work), one radish skin and slices, and slices ginger slices.
2
Pour a little more oil into the pan, a little more than usual, because the radish absorbs oil.
3
When the oil temperature reaches 80% heat, add ginger slices, fish head, fry the front of the fish head slightly, and then turn the back and fry again. Don't fry too much. Just fry for one minute on each side. In this way, the boiled soup will be milky white, and there is no fishy smell or floating foam.
4
Grip the fish head to one side, add in the radish and stir-fry it. Let the radish soak in the oil. It will be easier to rot and more delicious than just boiling with water.
5
Pour in a large pot of water.
6
Then transfer to the soup pot, bring to a boil over high heat, turn to low heat and simmer for about 20-25 minutes. Finally add salt, chicken essence and pepper. If the fish head is not too fresh, add a small spoonful of white vinegar and cook for another 3-5 minutes. It will be fine. (Be careful not to put salt first. If the salt is put early, the soup will lose its sweetness)
7
Sprinkle with chopped green onion and serve. The well-cooked fish soup is thick milky white.