How to make salmon head soup not fishy

We all know that salmon is a relatively precious fish ingredient. Because of its taste and the texture of the fish itself, it is usually made into sashimi. However, sashimi is mainly made from the fish body, or some parts with better meat. The salmon head is mainly used to make soup, but the salmon head is relatively fishy. If you want to make a delicious salmon head soup, the task of removing the fishy smell is more important. Do you know how to remove the fishy smell?

The most important problem to be solved in salmon head soup is to remove the fishy smell. One solution: beer soaking. Details are as follows:

【Ingredients】Salmon head (1 piece)

[Ingredients] Onion, ginger, minced garlic, half a liter of beer, cooking oil, salt, white pepper, corn (1), carrot (1), black fungus

【practice】

1. After the salmon head is chopped, wash and drain, soak it in beer and use it after half an hour;

2. Cut the old tofu into pieces and rinse with water, cut the fresh fruit corn into sections, cut the carrots into small sections, soak the black fungus, wash and set aside;

3. Heat the pan with cold oil, add chopped green onion, ginger and garlic into the pan and stir-fry until fragrant, then add the fish head soaked in beer and stir-fry for seven or eight minutes until the fish meat turns completely white and slightly browned;

4. Add boiling water to cover the fish head, add tofu cubes, corn segments and carrot segments, cover the pot and bring to a boil over high heat. After five minutes, add salt, turn to medium-low heat, add black fungus and salt, and simmer for 20 minutes.

5. Sprinkle white pepper and chopped green onion and serve.

【Features】

Tender meat and rich fish soup

Steps to make milky salmon head soup

1. When preparing ingredients, don't be misled by pictures. It is best not to use sugary soy milk, but unsweetened soy milk or pure milk. Don't use too much, otherwise it will be counterproductive. These are all lessons I learned through blood and tears.

2. Pour oil into the pan, add peppercorns, garlic, and ginger and stir-fry until fragrant, then add the fish head and fry for about five minutes. After trying several times, rest assured that the fish will not get burnt. Do not turn it over or the meat will break. But remember to take out the garlic and other seasonings in advance, otherwise these seasonings will stick to the bottom of the pot.

3. I use a pressure rice cooker. Add appropriate amount of water to the rice cooker, put in tofu cubes and a few slices of ginger, and a little cooking wine.

4. Scoop up the fried fish head and put it into the rice cooker. Of course, you can also add water to the pot, but then you have to keep an eye on it. I use the rice cooker to save trouble and don’t have to worry about it stewing by itself.

5. After the soup is cooked, add salt and a little milk (it is best not to boil the soup again, otherwise the nutrients in the milk will be destroyed) to make the soup richer. Let's try and share your experience.