Salmon head in clear soup in stone pot-You Are Foodie

By Renee
93

Salmon head in clear soup in stone pot

The DHA content of salmon head is higher than that of fish meat, and the price is quite affordable. It is also a good choice to make a light soup to wash the taste buds soaked in thick oil red sauce. It should be noted that bright eyes, orange flesh, distinct fat layers, silvery white scales and no obvious fishy smell are the qualified cooking materials.

Main Ingredients

Kelp bud A handful
Bean curd A moderate amount of
Salmon head half

Auxiliary Ingredients

Ground white pepper appropriate amount
sea salt appropriate amount
Chinese wolfberry 6
ginger 5 pieces
scallion A little

The salmon head must be made of very fresh finished products to be sweet and delicious. In addition, the salmon will return to fishy smell after cooling. Even if it is heated in the pot, it will not help. Therefore, the stone pot with strong heat preservation performance should be used

Step 1 . Remove scales from fresh salmon head, wash and cut into three sections, and use kitchen paper towel to absorb water

Step 2 . Sprinkle sea salt and white pepper on both sides and marinate for 20 minutes

Step 3 . Add water to the stone pot, add green onions, ginger, medlar and kelp sprouts, and bring to a boil

Step 4 . After the water boils, put in the pickled fish head

Step 5 . Boil again, skim the foam, add tofu, and turn off the heat after about 2 minutes

Step 6 . Finally, add sea salt and freshly ground white pepper, and season with some coriander

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