Fish head soup

Overview

How to cook Fish head soup at home

Add oil to the wok, add garlic and fish heads (I use bighead carp heads, which have more meat. Grass carp can also be used. Wash off the blood and the soup will be white.)
Fry both sides for a while, sprinkle with appropriate amount of salt, stir-fry again, add ginger slices, and pour in glutinous rice wine (to remove the fishy smell and make the soup white)
Pour in boiling water (boiled water will make the meat tender and easy to cook) and cook for about 8 minutes, then add the green onions.
Take it out of the pot when it's cooked.
0k