Fish head and loofah soup

Overview

Yesterday, Cai Caiwu made a dish of ginger and mackerel, and the snow-white and tender fish fillets are most suitable. Today I just put the fish heads that were not used yesterday to good use. Life should be like this, there are no special expectations, everything comes as it comes. In the past, I could use the word "foolish" when treating fish heads. Unless you are making fish head with chopped pepper, the fish head is particularly easy to be ignored. It feels like tasteless food, tasteless and a pity to throw away. Now I think about how much delicious food I missed. In fact, fish heads have high nutritional value, good taste, and are rich in lecithin and unsaturated fatty acids necessary for the human body. It is good for lowering blood lipids, strengthening the brain and delaying aging. It helps enhance male sexual function. It is good for lowering blood lipids, strengthening the brain and delaying aging, etc. Cai Caiwu paired the loofah with fish head today. The milky white soup has enough flavor of the loofah. Every bite is extremely delicious. Although it is a light bowl of soup, it makes people have endless aftertaste. Many times we think that delicacies from the mountains and sea are the most delicious, but the simplest, most common and most bland home-cooked dishes seem more precious and more reassuring.

Tags

• soups
• home cooking
• soup
• maternity
• old man
• summer recipes
• lunch
• dinner
• students
• cooking wine
• fish head
• loofah
• old ginger
• onions
• garlic
• peppercorns
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the raw materials in advance 2. Cut the loofah into 4-5 cm long sections; mince the ginger and garlic; cut the green onion into sections; cut the green onion leaves into flowers and set aside for use 3. Pour oil into the pot and heat it to 60%, add peppercorns, garlic, old ginger, and green onion and saute until fragrant 4. Then add the fish head, pour in the cooking wine and stir-fry for 2-3 minutes, add an appropriate amount of water and boil, then add the loofah and cook 5. Season with salt and white pepper before taking out the pot, sprinkle with chopped green onion and serve.

   

2. 2 Cut the loofah into 4-5cm long sections; mince the ginger and garlic; cut the green onion into sections; cut the green onion leaves into flowers and set aside for later use. 4. Then add the fish head, pour in the cooking wine and stir-fry for 2-3 minutes. Add an appropriate amount of water and boil, then add the loofah and cook. 5. Sprinkle salt and white pepper to taste before serving, and sprinkle with chopped green onion after serving.

   

3. 3 Pour oil into the pot and heat it to 60%, add peppercorns, garlic, ginger and green onion and saute until fragrant

   

4. 4 Then add the fish head, pour in the cooking wine and stir-fry for 2-3 minutes, add an appropriate amount of water and bring to a boil, then add the loofah and cook

   

5. 5 Sprinkle salt and white pepper to taste before serving, sprinkle with chopped green onion after serving