Milk-Broth Silver Carp Head
A nourishing soup made by pan-frying a silver carp head, then simmering it with cooking wine and scallions until the broth turns a rich, milky white.
Ingredients
Silver carp head (gills removed, washed, split in half lengthwise with a knife, blanched in boiling water, then drained)
500 g
Ham (sliced)
25 g
Pea shoots (washed)
10 g
Scallion (washed and cut into segments)
1
Ginger (washed and lightly smashed)
1 small piece
Cooking oil
30 g
Chicken oil
3 tsp
Cooking wine
1 tbsp
Fine salt
2 tsp
MSG
1 tsp
Instructions
1
Prepare the ingredients
Clean the silver carp head by removing the gills, wash it, and split it in half lengthwise with a knife. Blanch it briefly in boiling water, then drain. Slice the ham. Wash the pea shoots. Wash the scallion and cut it into segments. Wash the ginger and gently smash it.
2
Pan-fry the fish head
Heat the cooking oil in a pot, then add the silver carp head and pan-fry until both sides turn golden. Add the cooking wine, scallion segments, ginger, and water. Bring to a rolling boil over high heat, cover, and simmer for 10 minutes until the fish head is tender and the broth turns milky white. Transfer the fish head to a soup bowl and place the pea shoots on top.
3
Season and finish
Bring the broth remaining in the original pot back to a boil. Skim out and discard the scallion segments and ginger. Stir in the MSG and fine salt, then pour the seasoned broth into the soup bowl. Arrange the ham slices on top and drizzle with the chicken oil. Serve immediately.
