Learn from the father to learn the art, the Shanghai family often cooks the soup - the flower 鲢 powder skin fish head soup: the soup is delicious, the fish is delicate, with the powdery taste, smooth and tender, delicious and delicious. Fish head soup should be good to drink. The most important thing is to handle the fish and prevent the soil. "The hot pot with spices and the two sprayed rice wine are the key points." The family is warm and happy, and enjoys a long vacation.
Wash the fish and dry it. Start with a small oil pan, spices (octagonal cinnamon, dried peppers) and onion ginger.
Pick up the spices, onions, ginger, leave the hot bottom oil, first put the onion ginger and garlic, then put the fish head and tail, and fry until the fish skin is golden.
Then open the fire, pour the rice wine and quickly cover the pot. At this time, be careful not to stick the pan.
After about half a minute of the shabu-shabu, you can add the right amount of water, then add the wine onion ginger, and open the fire to boil.
After the fish head soup is boiled, turn to medium heat and cook for about one and a half to two hours. Add the powdered skin and add salt 10 minutes before the pot.