Fish head and pickled cabbage pot

Overview

Fish head and pickled cabbage in pot, full of homely taste.

Choose a fish head with tender meat and few fish bones, and cut the head a few times
Pour oil into the pot, the oil temperature is 6, when it is 70% cooked, put the fish head into the pot, fry until golden brown on both sides, remove and set aside
Take a casserole, pour boiling water, put the fried fish heads into the pot and simmer for a while
Add green onion segments, ginger slices, thin bamboo shoots, corn flakes, Northeastern pickled cabbage, vermicelli, thick slices of tofu, shiitake mushrooms, and broccoli, put them into the pot, and sprinkle some wolfberries. You can also add some ingredients according to your own preferences
When stewing, you can add half a cup of soy milk to make the fish soup taste richer and remove the fish head smell
Finally, cover the pot, bring to a boil over high heat, then lower the heat and simmer slowly