Fish head soup

Overview

Use the simplest method and the fewest seasonings to make fish head soup. The fish head soup will be fresh, fragrant and full of original flavor!

to 5 fish heads. I use clean grass carp heads. Soak them in a basin with water. The water just covers the fish heads. Add 2 tablespoons of salt water. This is the key. It’s okay to add more salt. Rinse it off after a while. It will remove the fishy smell!

$Fish head soup step 1$
Soak for more than ten minutes, then rinse clean. Wash more times, at least three to four times. Filter the water, put the fish head in the soup pot, boil a large pot of boiling water, and rush in! (Be sure to use freshly boiled water)
You need to add more boiling water at one time, fill the pot with water, do not add water in the middle, and boil over high heat!
Take a piece of ginger and put it in
Beat the foam with a leak-tight scoop
Simmer over high heat for more than 20 minutes
The fish soup becomes as white as milk when stewed, and there is less water
There is also a layer of fish oil on top. Add a little salt and a little MSG. Don’t add too much MSG. You can also skip it and drink it plain!
Add some chopped green onions to the bowl first, then serve the soup!
The original, fresh and fragrant fish head soup is just fine. There is no fishy smell at all!
Drink it while it’s hot!
Have another bowl!