How to make Qiandao Lake fish head soup

Fish head is a food that many people often like to eat. Fish heads are rich in nutrients and contain abundant protein. It can supplement all kinds of nutrients needed by the human body. The fish from Qiandao Lake are probably the most famous, and most people know how delicious the fish is. Whether stewing the fish, steaming it, or making soup, it is the best choice. There are many ways to make fish soup, so what are the methods of making Qiandao Lake fish head soup?

Ingredients needed to make Creative Thousand Island Lake Fish Head Soup:

1. Qiandao Lake silver carp head 3000g,

2. 150g bamboo shoots,

3. 100g choy sum,

4. 5 grams of ham slices and 2 grams of carrot slices.

Required seasoning:

1. 50g homemade marinated sauce,

2. 10g each of MSG and salt,

3. 8 grams of pepper,

4. 3000g special fish soup,

5. 20g each of scallion and ginger slices,

6. 5000 grams of salad oil.

Delicious food in life, delicious and creative Qiandao Lake fish head soup, taste quality life

Homemade marinade recipe:

1. 500g of fragrant rice glutinous rice mud,

2. 500 grams of old wine,

3. Put 3 grams of white cardamom, 5 grams of star anise and 10 grams of tangerine peel into a pot, add 2000 grams of water and simmer on low heat for 1 hour before serving.

Delicious food in life, delicious and creative Qiandao Lake fish head soup, taste quality life

Preparation of secret fish soup:

1. Put 1 jin of yellow eel bones and river crucian carp into 50% hot salad oil, deep-fry for about 3 minutes over low heat.

2. After taking it out, put it into a stainless steel bucket, add about 10 pounds of cold water, bring to a boil over high heat and then simmer over low heat for 2 hours.

Delicious food in life, delicious and creative Qiandao Lake fish head soup, taste quality life

Production method;

1. Cut the fish head twice at its base, fry it in 40% hot salad oil over medium-low heat for 1 minute, then remove it; cut the bamboo shoots into 15 cm long strips; blanch the vegetable core in boiling water over high heat for 1 minute, then remove it.

2. Put 50 grams of salad oil in the casserole, heat it to 70% hot, add scallion and ginger slices and stir-fry until fragrant, add fish soup and boil over high heat, then add bamboo shoots, fish head, and ham slices and simmer over low heat for about 1 hour. Skim off the foam and season with MSG, salt, pepper, and homemade marinade, then add choy sum and carrot slices and bring to a boil over low heat, then serve.