Quick fish head soup with loofah gourd
Chinese Cooking Demystified · ♥ 3.9K likes · 118.4K views · 18 min video
Read about frames, heads and bones in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat a tablespoon of lard in a wok over a high flame and fry the fish head and bones, flipping periodically, about two minutes until they begin to brown.
- 1 tbsp oil
- fish head and bones
- 1 tbsp mi jiu or Shaoxing wine
Swirl in a tablespoon of rice wine.
- aromatics
- 5 cup hot boiled water
Pour in five cups of hot boiled water, bring to a rapid boil, drop to medium or medium high to hold a rolling boil, cover and cook 15 minutes until the soup is milky.
- 30 g carrots
- 250 g loofah gourd
Add the sliced carrots and boil one minute, then the peeled and rolling-cut loofah gourd and boil two minutes more.