Fish Head Soup
Dad's signature Fish Head Soup has a rich, creamy milky-white broth packed with collagen, perfect for mixing with rice.
Ingredients
Bighead carp fish head (with most of the neck meat attached, washed and cut open)
1
Oil (for pan-frying the fish head)
to taste
Shaoxing wine
to taste
Scallion segments
to taste
Ginger slices
to taste
Salt (added shortly before finishing)
to taste
Instructions
1
Pan-fry the fish head
Heat oil in a pan until it shimmers, then place the fish head in — listen for the loud sizzle — and pan-fry until the fish turns a rich golden brown and the lips curl up.
2
Simmer the soup
Add water, Shaoxing wine, scallion segments, and ginger slices. Cover the pot and simmer slowly. Add salt only shortly before finishing.
