Casserole Fish Head Soup
Overview
A dish that is often ordered at casserole restaurants, you can make it at home. First, we need a casserole. In terms of side dishes, we use traditional methods. How to make a thick white fish head soup using dried day lily, dried fungus and oyster mushroom, let’s take a look at my method.
Tags
Ingredients
Steps
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The head of the fat fish was split in half. Wash clean repeatedly. All the black film inside must be removed.
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Salt, white pepper, cooking wine, ginger slices, and garlic slices are marinated to remove the smell.
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Put in the hot pan and melt the lard completely.
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Wash the cucumbers and fungus that have been soaked in advance. Wash the oyster mushrooms and tear them into small pieces with your hands.
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Turn on medium heat, add fish head and fry
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Turn over and continue frying.
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Turn on high heat and add water just enough to cover the fish head.
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Add oyster mushrooms, day lily and fungus.
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Turn up the heat and bring to a boil.
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Turn on medium heat and keep the soup in the pot bubbling slightly to make good fish soup. The fish soup will be thicker. Attention everyone, never use low heat to cook fish soup.
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Lift the pot, add salt and chicken essence. Make a dipping dish with water according to your own taste and sprinkle with celery leaves and chopped green onions.
