Fish head and radish soup
If the fish head is used to cook soup, it is usually matched with radish or tofu. Tuotuo Ma prefers to match with radish. In this way, the soup is very sweet. Moreover, radish can remove the fire of fish and is a good ingredient for reducing fire in winter.
Step 1 . One grass carp head (other fish heads are also acceptable), one sliced carrot, and sliced ginger.
Step 2 . Pour a little more oil into the pot, which is slightly more than usual for stir frying because the radish absorbs oil.
Step 3 . When the oil is 80% hot, add ginger slices and fish heads. Fry the fish heads slightly on the front side, then flip the sides over and fry again. Do not fry too old, just fry each side for one minute. This way, the soup will be milky white and free of fish odor and foam.
Step 4 . Scoop the fish head aside and stir fry the radish. Let the radish soak in oil, which is easier to rot and more delicious than just boiling it in water.
Step 5 . Pour in a large pot of water.
Step 6 . Then transfer to the soup pot, bring to a boil at high heat and simmer at low heat 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 simmer for another 3-5 minutes. (Be careful not to add salt first, as if the salt is added too early, the soup will not be sweet.)
Step 7 . Sprinkle with scallions and serve. The well cooked fish soup is thick and creamy white.
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