Hello everyone, I'm Atong. Today, Atong went to the supermarket to buy a carp and prepared to use it to make a fish head soup. Fish head soup is a very simple dish, I believe many readers and friends will make it. But it is not easy to make the fish head soup delicious and milky. Today, Atong will share with you a few tips for making fish head soup, to ensure that everyone can make delicious fish head soup after watching it.
Main ingredients: 1 silver carp, ginger, shallots.
Main seasoning: salt, cooking oil, sesame oil, pepper, cooking wine, sugar.
Step 1: Wash the fish clean, then cut off the meat, leaving only the head and bones, and cut the bones into segments, splitting the head from the middle. Finally, use absorbent paper to drain the water on the fish head and fish bones.
Step 2: Pour cooking oil into the pan, let the oil heat up, then fry the fish heads in the pan until golden brown on both sides, then set aside.
Step 3: Pour cooking oil into the pan, let the oil heat up, put the fish bones into the pot, and stir-fry quickly. After the fish bones are slightly yellowed, add the sliced ginger, stir-fry twice, and then put the fish head into the pot. Then add the appropriate amount of cooking wine, and then add boiling water to the pot, which can make the fish soup more milky. Cover the pot and simmer over high heat for ten minutes, then skim off the foam. After simmering for another five minutes, add a spoonful of sugar to freshen, then reduce the heat and continue simmering for ten minutes.
Step 4: Prepare a small pot, sprinkle some chopped green onions into the pot, add a spoonful of pepper, half a spoonful of salt, and finally pour some sesame oil.
Step 5: Pour the stewed fish head soup into the basin so that a delicious, milky white fish head soup is ready.
Dear readers and friends, today's food sharing is here, like friends can pay attention to "Atong talk about food", we will see you in the next issue.