I don't know if you have a habit of drinking soup at every meal? Xiaobian as a southerner, the least that can be done on the table every day is a variety of soups, such as lean broth, egg soup, fish soup, rib soup, chicken soup, duck soup, etc. are particularly nutritious and delicious, in these soup soup water, Xiaobian is the most hungry or this fish head soup.
Fish head soup is not only nutritious, its fresh and milky white degree is also comparable to many soups. I often hear people say that the fish soup they stew is not white, and there is a fishy smell, and even some people suspect that the milky white fish soup stewed is because of the addition of milk powder. In fact, it is not difficult to stew the milky white fish soup, there is no need to add milk powder or other additives to thicken and whiten. Today Xiaobian will share the method of stewed fish head soup to everyone, master these 2 steps, fish soup is white and fragrant, no fishy taste.
【Fish head soup】
Ingredients to be prepared: male fish head, ginger, cooking oil, salt.
Detailed instructions:
1. Heat the pan first, then add 1 spoonful of cooking oil, continue to heat until it is hot enough (slightly smoke), then add the fish head and fry over medium-low heat, add 1/2 tablespoon of salt and sprinkle evenly. No matter what kind of fish soup is cooked, the first step to remember is to fry the fish, the fried fish is more fragrant, and the boiled soup is whiter. It should also be noted that when frying fish, it is necessary to "hot pan cold oil", that is, to heat the pot and then pour oil into the oil to continue to heat, which can make the bottom of the pot form a non-stick layer, with this layer of oil, the fried fish will not break the skin.
2. Turn the fish over one side and continue frying, add the ginger shreds and fry the fish heads until golden brown on both sides.
3. Next, turn on high heat, add enough boiling water, bring the water to a boil and simmer for about 8 minutes. No matter what kind of fish soup is stewed, the second step to pay attention to is to fry the fish and add boiling water to stew. Although adding cold water or heating water can make the fish soup white, adding cold water after frying the fish will make the fish shrink rapidly, so that the meat is older after cooking. Adding boiling water makes the fish more tender and fishy, and can also speed up the cooking of milky white fish soup.
4. Finally, add the right amount of salt to taste, and you can put it out. The fish head soup itself is relatively fresh, and there is no need to add spices such as chicken essence.
Such stewed fish soup is very delicious, fish meat is also tender, no matter what fish is stewed, you can use this method, keep in mind the above key "2 steps", make sure that the stewed fish soup milk white flavor is not fishy, like to drink fish soup hurry up to try it.
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[This article is original by Dingdong Cuisine, it is strictly forbidden to steal pictures, plagiarism must be investigated]
Thanks for reading the original recipe of Dingdong cuisine, if you like this recipe, please give me likes, collections, forwards, Xiaobian will share healthy and delicious recipes with you every day, so stay tuned ~