Fish Head Soup with Herbs

Ingredients

  • 900g big fish head(the head of Bighead Carp)

  • 40g tuber of elevated gastrodia

  • 12g Chuanxiong rhizome

  • 12g dahurian angelica(root)

  • 40g old ginger

  • 40g pilose asiabell(Radix Codonopsis Pilosulae)

Seasoning

  • 2 tbsp wine

  • 1 tsp salt

  • 2 cups broth

Method

  1. Split the fish head in halves and remove the gills, wash and set aside. Shred the ginger; soak and wash the Chuanxiong rhizome, dahurian angelica and pilose asiabell; soak the tuber of elevated gastrodia separately in a bowl.

  2. Boil the Chuanxiong rhizome, dahurian angelica and pilose asiabell in water until the flavor is released.

  3. Shallow-fry the fish head, sprinkle with 1 Tbsp of wine, then add the shredded ginger.

  4. Put in the Chuanxiong rhizome, dahurian angelica, pilcse asiabell, tuber of elevated gastrodia and the broth, cover to cook for 5 minutes.
    Add the salt and 1 Tbsp of wine to season. Serve hot.

Ingredients
Shallow-fry the head
Put the herbs and the broth in

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