Shredded radish fish head soup

Overview

[Shredded Carrot Fish Head Soup] A good soup for nourishing the lungs in autumn. I originally planned to buy half a piece of fish, but found that the fish was not so fresh. I simply changed the place and bought fresh whole fish. The fish fillets are steamed and eaten, and the fish meat is grilled. The fish heads and bones can be made into soup, which is quite good. Autumn is relatively dry, and white things are better at moisturizing. I added white radish to the fish head soup to make a very moist soup.

Tags

• hot dishes
• soups
• seafood
• common dishes
• meat dishes
• soup
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• coriander
• fish head
• onions
• white radish
• cooking oil
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram. .

   

2. 2 Chop the fish bones into pieces, split the fish head, cut the green onions into sections, and slice the ginger.

   

3. 3 Heat oil in a wok, wipe the pan with ginger slices, add fish heads and bones and fry until fragrant.

   

4. 4 Shred the radish with a grater and add salt.

   

5. 5 Place the fried fish heads and fish bones in the boiling water, add the green onions and ginger slices, bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.

   

6. 6 Squeeze out the water from the pickled radish shreds and rinse with water

   

7. 7 After the fish soup is cooked, five minutes before turning off the heat, add shredded radish and season with salt and pepper.

   

8. 8 Wash the coriander and cut into sections.

   

9. 9 Just put it in the pot before serving.