Salted Egg Fish Head and Mustard Green Soup

Overview

Continuing with the bowel cleansing action, the salted egg fish head and mustard soup is refreshing and nutritious. One fish and three delicacies today are enough for the whole family to have one meal, but I can only eat three meals a day in the kitchen alone.

Tags

• soups
• grass carp head
• peanut oil
• salted egg
• shredded ginger
• mustard
• salt

Ingredients

Steps

1. 1 Prepare fish heads, tails, fish bones, mustard greens and other main ingredients, as well as shredded ginger (preferably sliced ginger, I used shredded ginger today, but it burned black when fried).

   

2. 2 Heat oil in a pan, add ginger, salt, fish heads, tails and fish bones, sauté until fragrant.

   

3. 3 When the fish head is nearly cooked but no longer red, add water and boil until it becomes milky white.

   

4. 4 When rolling, add salted eggs and washed mustard greens. Test the taste when rolling again, add appropriate amount of salt and serve.

   

5. 5 The salted egg, fish head and mustard soup is ready, paired with fish fillet steamed rice, it’s rich enough