Fish head soup is a very nutritious but homely soup, the ingredients are simple, but the nutrition is delicious. Drink a bowl of hot soup in winter to warm up your body and stomach. Fish heads don't have much meat and are a very good way to eat them in soup stews. Many people stew fish head soup is always stewed not thick white enough, and the fishy taste is relatively heavy, today I will share with you the correct method of fish head soup, thick white without fishy taste, white as milk.
I prepared 2 grass carp heads here, and the owner of the fish seller helped me divide it in half. Fish head soup stew, there is no requirement for the species of fish, no matter what kind of fish head can do this. First of all, the fish teeth are removed, this fish teeth are one of the main sources of fishy taste, if not removed, the stewed soup will be very fishy, this step is very critical. Stewed fish head soup is best to use fresh fish head, do not freeze or put the fish head for a long time, such fish head fishy taste will be very heavy, stewed soup is not so delicious.
The part of the head has a large and hard fin, which is also very fishy, and the fins cannot be eaten, so it is best to cut it off. Then wash the fish head, preferably several times until the water becomes clear. Because the fish head is most likely to accumulate x water, if it is not handled cleanly, the soup is also easy to fishy.
Set aside the washed fish heads to dry. Then add a little lard to the pot, and the fish head soup will be particularly delicious when you boil it with lard. After melting, the pig's head is cold to 30% hot, put the fish head in it, and fry the fish head with low oil temperature, so that the fish head will not stick to the pan. When frying the fish head, do not be diligent in turning, directly turn the iron pot, so that the fish head is heated evenly. Frying the fish head is one of the key steps to make the fish head soup thick and white.
Fry the bottom until golden brown and turn it over, or fry it for 30 seconds by turning the iron pan. Then add an appropriate amount of boiling water, stew the fish head must use boiling water, and to add enough water at one time, and can not add water in the middle. In this way, the stewed soup is not fishy and is milky white. Add two slices of green onion and some ginger to remove the fish. Friends who have casseroles at home can first fry the fish heads and then pour them into the casserole to stew, and the soup stewed in the casserole is better than the ordinary pot.
Then stew over high heat, that is, keep the pot boiling, so that you can stew the fragrant and white fish head soup. Cover and simmer for 5 minutes. The reason why the fish head soup can become thick and white is not that something is added, but that it is the result of fat emulsification. Crucian carp soup and lamb soup are the same, after the fat is emulsified at a certain high temperature, the soup will become milky white, so this is why the fish head should be fried first, and then simmered with boiling water and heat.
At this time, come to prepare a little side dish, add a piece of tofu to the fish head soup, not only to fishy, but also the soup will be more delicious, and more nutritious. I use tender tofu, and old tofu can also be used. Then cut a little green onion and set aside. If you don't like tofu, you can change it to your favorite vegetable.
After 5 minutes, open the lid, the soup has become very white, continue to cover the lid, simmer for 5 minutes on medium-low heat, this step is mainly to stew the soup a little thicker. After 5 minutes, open the lid, put the tofu in, add the right amount of salt and continue to simmer for 5 minutes. Stew the aroma of tofu into the soup.
After 5 minutes, the stewed fish head soup is added to the pot, sprinkle some pepper and some green onions according to your taste, and the delicious taste is ready. The fish head soup stewed in this way is nutritious and delicious, has no fishy taste, is thick and white, and is suitable for all ages. Friends who like it can collect or forward it, and check it out when you have time. Love my food, remember to like and follow me.
Honey bean tip: If you want the fish head soup to become as white as milk and no fishy smell, the key is to remove the fish teeth, clean the fish very clean, but also fry the fish, and use boiling water to stew, cold water is absolutely not OK, cold water stewed soup will not turn white. When you first stew, use a high heat, first stew the soup white, and then use a medium-low heat to thicken the soup.