What are the difficulties in cooking mushroom-flavored fish head soup? What seasonings are essential?

Heat the pot, add the rapeseed oil to the pot and heat it slightly, then add the dried chili pepper and ginger slices to the pot over low heat and sauté until fragrant. Add water and cook over high heat until the soup base is thick and fresh. After the fish head is out of flavor and the soup base is thick and fresh, add the mushrooms and cook until cooked. Turn off the heat, add fine salt to taste, and sprinkle with chopped green onion. In this way, a mushroom fish head soup is completed. Remove the roots of the enoki mushrooms and tear them into small halves. Cut the stems of the mushrooms into cross patterns. Use a knife to cut the king oyster mushrooms into strips and cut the tofu in half and set aside. Put lard in the pot, put the fish head down and fry until slightly browned, then pour in cold water to cover the fish head. First, wash the Tianshan mushrooms and set aside. Cut off the fish heads and put them into the pot. Add salt, MSG, onion, ginger, and garlic and cook for 10 minutes. Add the chopped Tianshan mushrooms

If you want to make the fish head soup more medicinal, For taste, you can also add gastrodia elata and Ligusticum chuanxiong; if you want a fresher and refreshing feeling, add radish, winter melon or yam; for a more spiced feeling, add perilla; if you want a fresh and sweet taste that will make your eyebrows fall off, Then add all kinds of mushrooms, enoki mushrooms, shiitake mushrooms, seafood mushrooms... Clean the fish head first, then slice Yamada-kun into slices and add the fish head to the stewed soup. The fish head soup will be delicious and soft, if you want it to be delicious and delicious. For nutrition, white and tender tofu is indispensable. These two are good partners and rich in nutrients. Fish head is rich in collagen, and tofu is rich in protein and calcium. The combination of fish head and tofu can make the fish itself nutritious. The value increases by about 70 times.

Let’s start with the fish head soup. According to Yi Dish’s past experience, the first choice for river fish stew soup is crucian carp (tastes fresh, although it has many thorns), and the second choice is black fish (suitable for wound recovery). The heat for cooking fish head soup must be above medium heat, otherwise the soup should not turn white. I have answered a similar answer before. If you want the fish head soup to turn white, the temperature in the pot must be high! And it is not advisable to remove the lid during this period. There are two ways to make fish head soup, which is delicious and nutritious. First of all, let’s talk about the first method, which is to use large bone soup to cook fish head soup. It tastes delicious because the bone soup itself is already very fragrant and rich! The fish head itself is delicious when served at home!