Mushroom and fish head soup

Overview

It’s been a long time since I’ve used rapeseed oil. This time my mother-in-law brought a bucket from her hometown. Using it for cooking really gives me the grandma’s flavor. The human body's absorption rate of rapeseed oil is very high, up to 99%. Therefore, the unsaturated fatty acids such as linoleic acid and vitamin E and other nutrients it contains can be well absorbed by the body and have certain effects on softening blood vessels and delaying aging. Since the raw material for oil extraction is plant seeds, they generally contain a certain amount of seed phospholipids, which are very important for the development of blood vessels, nerves, and brain. Canola oil contains little or no cholesterol, so people who are concerned about cholesterol can safely consume it.

Tags

• hot dishes
• soups
• home cooking
• seafood
• dried chili pepper
• fish head
• fresh spicy noodles
• mushrooms
• rapeseed oil
• fine salt
• ginger

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Add oil to the pot, cook until slightly hot and slightly smokey, then add ginger slices and chili peppers to the pot.

   

3. 3 Fry until the ginger and chili are fragrant, then add the washed fish head to the pot.

   

4. 4 Fry until lightly browned on both sides.

   

5. 5 Add appropriate amount of water and cook until the soup base is thick and fresh.

   

6. 6 Soak the mushrooms in fine salt water and set aside.

   

7. 7 Put the soaked mushrooms into the pot, add an appropriate amount of fine salt and cook until the ingredients are fragrant.

   

8. 8 After the ingredients are cooked and the soup base is fresh and fragrant, turn off the heat and add a small spoonful of fresh chili powder to enhance the flavor.

   

9. 9 In this way, a portion of mushroom fish head soup is completed.