Mushroom, cabbage and fish head soup(ping gu bai cai yu tou tang )

Mushroom, cabbage and fish head soup

Introduction:

"This is a dish made before the Spring Festival. The body of black carp is used for frying, and the fish head is used for making soup. Usually, the fish head soup is made with tofu. This time, Chinese cabbage and oyster mushroom are put, which is as delicious as before. "

Production steps:

Step 1: remove gills, scales, impurities and wash the head of black carp.

Step 2: wash and slice Chinese cabbage.

Step 3: remove impurities and wash Pleurotus ostreatus.

Step 4: heat the oil in the pan and fry the fish head thoroughly.

Step 5: put appropriate amount of water, cooking wine, ginger, green onion, boil over high heat.

Step 6: simmer for 15-20 minutes on medium low heat, and break the fish head with a shovel.

Step 7: put down the cabbage.

Step 8: put down Pleurotus ostreatus and cook over high heat for about 6 minutes.

Step 9: add some salt, chicken essence, pepper, minced garlic and scallion.

Materials required:

Herring Head: 500g

Chinese cabbage: 150g

Mushroom: 100g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Pepper: right amount

Garlic: right amount

Precautions: 1. Fish head should be fried thoroughly, and the soup will be white. 2. Fish head can also be chopped and fried. 3. It's better to add a few drops of vinegar when cooking fish head.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ping Gu Bai Cai Yu Tou Tang