The method to make fish head cabbage soup

Fish headRadish Broth is a nutritious and delicious dish to serve with meals, the preparation method is also very simple. The key to making fish head radish soup tasty lies in the ingredients and cooking steps.Cooks Network We will provide a detailed introduction on how to make this simple fish head radish soup.

Fish Head Radish Soup Ingredients Introduction

Bighead carp(half, about 600 grams) Salt (as needed)Aged Vinegar(three grams)

Steps to make fish head radish soup:

1. Pre-cut the bighead carp's head from the middle and keep half. Rinse this half under water, drain the water, and set it aside for use.White radish and Ginger Peel off the skin, wash thoroughly, prepare 20 grams of green onion for later use.

2. Cut the white radish into thick slices about 1 cm in thickness, 5 cm wide, and 8 cm long.

3. Cut the ginger into slices, and chop the green onion into fine pieces.

4. Add ten grams of cooking oil to a pot, and heat it over high fire until it reaches five-tenths hot.

5. When the oil is five-tenths hot, place the drained fish head in the pan with the inner side facing down for frying. Meanwhile, use a spoon to sprinkle an appropriate amount of salt.

The benefit of sprinkling salt on the fish head while frying;Remove the fishy smell and enhance the taste.6. When the flesh inside the fish head is fried until it turns golden brown, flip the fish head slightly for further frying using a spatula, and add the prepared ginger slices to the pot.

The reason for frying the fish head with salt;

Remove the fishy smell and enhance the taste.7. Once the flesh inside the fish head is fried until golden brown, use a spatula to flip the fish head slightly and add hot water of about one kilogram to the pot; ensure that the water covers the fish head. Remember! It must be hot water!(Water temperature from 60°C to 70°C) This way, cooking will result in a meaty broth with clear and fresh taste without any fishiness. 8. After adding the water, add the prepared radish slices into the pot, cover the pot, and cook over high fire for ten minutes.

9. After five minutes of cooking, use a spoon to add three grams of aged vinegar into the pot; this step is very important!

The purpose of adding vinegar;Remove the fishy smell. Then continue to cook covered for another five minutes.

10. Cook the soup for about ten minutes, uncover the pot, and add a little pepper powder.Turn off the heat, serve in a bowl~ 11. Finally, sprinkle the chopped green onion on top of the fish broth.

This fresh and delicious soup is now ready to be enjoyed.12. Here are the finished pictures. Done. This delicious soup is ready.

13. Cooked dish photo.