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

foodno1-signoff

Related Articles/Posts

Black Glutinous Rice Soup with...
Black Glutinous Rice Soup with... Soup 9164 views
Stewed lean pork with Lo-han N...
Stewed lean pork with Lo-han N... Soup 8063 views
Fried Prawns with Chinese Chiv...
Fried Prawns with Chinese Chiv... Anti-Aging 9529 views
Steamed Frogs with Black fungu...
Steamed Frogs with Black fungu... Home Dishes 12036 views
Silver Carp and Beancurd in So...
Silver Carp and Beancurd in So... Soup 8603 views

02 January 2014

( for 2 to 3 people)Materials: Crab 2-3 (approximately 2-3 pounds) Ginger Slices,  about 3-5 thin slices Chinese style black vinegar,   2...

Related Articles/Posts

Black Glutinous Rice Soup with Beef Shank

Read more »