Dishes and ingredients of Chaoshan fish head hotpot

Side dishes and ingredients: salt, tofu fish 400g, spinach 500g, beef balls 250g, yuba 250g, bone soup 500ml, bean paste 50g;

Ingredients: 450g grass carp head, 30g astragalus root, 20g medlar.

Chaoshan fish head hot pot practice:

1. Cut the head of grass carp and wash it for later use.

2. Heat oil in the pot and add shredded ginger.

3. Slowly fry the grass carp head.

4. Prepare a pot of pork bone soup as the base soup.

5. Put a proper amount of Astragalus membranaceus and Lycium barbarum in the hot pot (both should be washed clean).

6. When the fish head is fried to golden brown, you can pour in the pork bone soup.

Fish head hot pot originated from the famous Sichuan casserole fish head, which developed and spread widely in western Sichuan. Cooked with silver carp head and a variety of accessories, the meat is smooth and tender, and the soup is delicious, which is suitable for all seasons, especially for the elderly in winter.