Salmon head in stone pot clear soup

Overview

The DHA content in salmon heads is higher than that of fish meat, and the price is quite affordable. It is also a good choice to make a light soup to wash away the taste buds soaked in thick oily red sauce. It should be noted that those with bright eyes, orange-red meat, distinct fat layer, silvery white scales and no obvious fishy smell are qualified cooking ingredients.

Tags

• hot dishes
• freshly ground white pepper
• kelp sprouts
• onions
• salmon head
• tofu
• wolfberry
• ginger
• sea salt

Ingredients

Steps

1. 1 Remove the scales from the fresh salmon head, wash it and cut it into three sections. Use a kitchen towel to absorb the water

   

2. 2 Sprinkle both sides with sea salt and white pepper and marinate for 20 minutes

   

3. 3 Add water to the stone pot, add onion, ginger, wolfberry and kelp sprouts and bring to a boil over high heat

   

4. 4 After the water boils, add the marinated fish head

   

5. 5 Bring to a boil again, skim off the foam, add tofu, and turn off the heat after about 2 minutes

   

6. 6 Finally, add sea salt and freshly ground white pepper, and an appropriate amount of chopped coriander to taste