Fish Head with Chinese Herbs in Stone Pot
Soup is contained in a stone pot which distributes heat evenly. Fish soup brings out the taste of big fish head. There is no off smell of Chinese herbs although they have been used.
Ingredients (Serve 4):
| Big Fish Head | 2 pieces (around 8 taels) |
| Baby Chinese Cabbage | 225 gm |
| Ligusticum Chuanxiong Hort. (Chuanxiong) | 2 slices |
| Angelica Dahurica (Baizhi) | 2 slices |
| Angelica Sinensis (Danggui) | 2 slices |
| Dried Red Date (sliced) | 3 pieces |
| Chinese Wolfberry | 8 pieces |
| Bamboo Pith (1/2 inch in width) | 8 pieces |
| Water Chestnut | 6 pieces |
| Fish Broth | 900 ml |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Cooking Method:
| 1. | Rinse and halve fish heads. Set aside. |
| 2. | Pan-fry fish heads till aromatic. Then blanch and transfer into a pot. |
| 3. | Season baby Chinese cabbage with 1/4 teaspoon of salt and 1/4 teaspoon of sugar. Put into the pot. |
| 4. | Blanch Chuanxiong, Baizhi, Danggui, dried red dates, Chinese wolfberries, bamboo pith and water chestnuts. Put them into the pot. Add fish broth and bring to a boil. |
| 5. | Add the remaining salt and sugar. Cook for 10 minutes and serve. |
This recipe is provided by Tao Heung Super 88.
