Fish Head Soup with Herbs
大魚頭濃湯

 

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)

 

2 tbsp wine
1 tsp salt
2 cups broth

  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.

  5. Add the salt and 1 Tbsp of wine to season. Serve hot.

 

thanks to food No. 1 for this really disgusting example of Asian cuisine. 


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