Delicious fish head soup

Overview

The milky white fish head soup is my favorite, it is delicious and nutritious.

I chose reservoir bullhead fish, washed and chopped into small pieces for later use.
Heat a little oil in a pot over high heat, add ginger slices, Sichuan peppercorns and loosened garlic and stir-fry until fragrant.
Add the fish head and fry until it changes color.
Flip and fry again until it changes colour.
Pour in the pre-boiled water.
Cook over high heat for 10 minutes, skimming off the foam while cooking.
Turn to medium heat and simmer for 20 minutes, add salt and chicken essence and remove from heat.
You can add coriander to garnish.
You can also add chopped green onion.
I think it tastes better without adding coriander or chopped green onion.