How to make taro fish head soup

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make taro fish head soup

1. Ingredients: fish head, taro, ginger slices.

2. Wash the taro (ask the store to peel it for you when purchasing) and cut it into large pieces. Heat the oil in a pan, add the taro cubes, fry until lightly browned, remove from the pan and set aside.

3. Heat oil in the original pan, add ginger slices and fish head, and fry until both sides are cooked. Pour in boiling water and cook over high heat for five minutes.

4. Return the taro to the pot, cook for a while, and turn off the heat.

5. Pour all into the casserole, cover the pot, and simmer on low heat for about 30 minutes.

6. While the soup is cooking, make scallion oil.

7. When the soup becomes thick, pour in an appropriate amount of fish sauce for seasoning and turn off the heat.

The method of making taro fish head soup has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.