Nourish the body and mind--fish head and radish soup

Overview

[Fish head and radish soup] is delicious and rich, especially suitable for winter. There is a folk proverb [Beijing Dong Radish Saishen Decoction is not recommended by doctors] Fish heads and water radish must be boiled for a long time until the soup color turns milky white. Only then can it exert the effects of strengthening the spleen and replenishing qi, warming the middle and warming the stomach, nourishing the stomach and digesting food, strengthening the body, strengthening the brain and dissipating heat. Bighead carp is the scientific name of fat-headed fish. Its meat is white and tender and rich in unsaturated fatty acids, which can greatly promote the activity of brain cells and delay brain decline. Fish head is rich in collagen, which can fight the aging of the body, repair body cells and tissues, and has the effect of nourishing and beautifying the skin. It is a nutritious dish.

Tags

• hot dishes
• chicken essence
• fish head
• oil
• chopped green onion
• pepper
• salt
• water radish

Ingredients

Steps

1. 1 Prepare a fresh live fish head and a radish. Choose the fish head of fat-headed fish [scientific name: bighead carp]; it is the first choice for fish head hot pot. They are relatively large, and some fish heads are as big as a pot. Add cooking wine to the fish head and rub it evenly to remove the fishy smell; when cooking the fish head, be careful not to eat the uncooked fish head. Cut the fish head in half to facilitate cooking.

   

2. 2 The dietary fiber in radish can promote gastrointestinal motility. Boil fish head with radish. In order to make the fish head taste fresher, crispy and tender radish is preferred. Prepare a crisp and tender radish, rinse and peel it, cut it in the middle; lay it flat on a cutting board and cut it into thin slices evenly.

   

3. 3 Place the pot on the induction cooker, put the fish head in the dry pot, and bake over low heat to remove the moisture from the fish head. until the moisture is dry.

   

4. 4 Pour 2 tablespoons of oil into the pan and spread the oil. Put in the dried fish head and fry. [After the fish head is dried, there will be no oil splash; the fish meat is also very fragrant] Preheat the pot first, add cooking oil, wait until the oil is hot, put the fish head into the pot over high heat and fry. The purpose of frying fish over high heat is to shrink the fish quickly after being heated, so that the meat or skin will not stick to the pan. However, you need to change the heat to medium to low after frying for a while, otherwise it will become burnt and affect the taste.

   

5. 5 For the sake of taste and color, I only fry the cut side of the fish head. The moisture can be dried and fragrant by frying, and the soup can be easily cooked into a white soup. The skin of the fish face keeps it in its original shape, making it beautiful and delicious.

   

6. 6 After frying the fish head, pour an appropriate amount of purified water into the kettle. Add the ginger slices, wait for the water to boil, and pour the cooking wine on the fish head. The fishy smell will evaporate with the cooking wine. After a few minutes, cover the pot with a lid to basically dissipate some of the fishy smell from the fish head.

   

7. 7 When the fish head soup is boiled into a milky white thick sauce, use a spoon to skim off the foam and simmer over medium-low heat for half an hour until the soup turns white; cook in the radish slices. Continue cooking for about 20 minutes until the white radish becomes soft and transparent.

   

8. 8 Boil the radish slices and fish head together until the soup thickens, turn off the heat. [If you like a refreshing soup, keep using low heat so that the soup will be transparent. If you like a thick, milky white soup; continue to simmer over medium-high heat until the protein in the fish head is cooked out. 】

   

9. 9 Add a spoonful of salt. If the fish head is not too fresh, you can add a small spoonful of white vinegar and cook for another 3-5 minutes (be careful not to add salt first, as the soup will not be sweet if you add salt too early)

   

10. 10 Season with pepper.

    

11. 11 Add a spoonful of chicken essence for freshness.

    

12. 12 Put the chopped green onions into the fish head and radish soup.

    

13. 13 The fragrant and fragrant [Fish Head and Radish Soup] is not only rich in nutrients, but also delicious. It provides protein, fat, vitamins and minerals needed by the human body, and is extremely nutritious. Fish brain is rich in nutrients. Fish oil contains unsaturated fatty acids and essential nutrients for the human body, fish oil, which can improve brain function. The transparent gelatinous meat in the fish gills is rich in collagen, which plays an extremely important role in fighting human aging and repairing body cell tissues. Regular consumption of radish can moisturize the skin; the carbohydrates and multivitamins contained in radish can promote bile secretion, help digest fat, and enhance the body's immunity.