Fish head vermicelli soup

Overview

The show started again this week, and it will be on for two weeks in a row. Fish head vermicelli soup and fish head tofu soup are all made in the same way. As long as you master a few tips to remove the fishy smell, the success rate of novices can reach 100%.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• summer recipes
• banquet dishes
• lunch
• cooking wine
• fish head
• liquor
• onions
• fans
• ginger
• green onions
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the fish head, remove the gills and teeth, add a spoonful of cooking wine, an appropriate amount of salt, pepper and a few drops of white wine to remove the fishy smell; soak the vermicelli in cold water. (Tips: Removing the fish gills and teeth is the key to removing the fishy smell. Adding a few drops of white wine to the cooking wine will have a better effect on removing the fishy smell. There is also a saying that using rice wine to remove the fishy smell is better than cooking wine.)

   

2. 2 Slice onions and ginger, and chop green onions.

   

3. 3 Heat an iron pot, first rub the bottom of the pot with ginger, then add an appropriate amount of oil, add the fish head after the oil is hot, and fry over low heat until both sides turn slightly yellow. (Tips: Rubbing the pan with ginger can prevent the fish head from sticking to the pan (it can also prevent the fish from sticking to the pan when frying fish), and at the same time remove the fishy smell. The fish head must be fried to a slight yellow color to make a milky white soup, but be careful not to fry it. In addition, it is said that covering the fish head and frying it over low heat can also make the cooking wine better extract the fishy smell of the fish head, but I did not cover it this time, and the effect is also very good.)

   

4. 4 Add hot water that covers the fish head and bring to a boil over high heat. Add the onions and ginger, then turn down the heat and keep boiling for 5 or 6 minutes until the soup turns milky white. (Tips: Be sure to add enough hot water. If you add cold water, the fish will become tight and the umami flavor will not come out. In addition, you need to keep boiling until the soup is milky white.)

   

5. 5 Add the soaked vermicelli and cook until soft, add cooking wine and salt, sprinkle with chopped green onion (coriander is also acceptable), and add a few drops of sesame oil.