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Ingredients:
250 grams (5/9 lb) freshwater fish head
100 grams (2/9 lb) soaked bean thread
10 grams (1/3 oz) coriander
5 small red hot chilies
10 grams (1 1/2 tsp) soy sauce
6 grams (1 tsp) salt
2 grams (1/2 tsp) MSG
10 grams (2 tsp) sugar
50 grams (4 tbsp) oil
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) finely chopped ginger
1 gram (1/2 tsp) pepper powder
Directions:
Remove the scales and gills on the fish heads and wash them
clean. Cut the coriander into tiny pieces. Remove the seeds of the
red chilies and cut them into sections 1 cm (quarter of an inch)
long. Heat the wok, add oil and fry the fish heads till they are
brown on both sides. Take them out. Put in the red chilies,
scallions, ginger and heat until there is a red oil and nice smell.
Add the fish heads, 1,000 grams (2 cups) of water, soy sauce and
salt, and bring liquid to boil over a strong fire. After it starts
to boil, heat for 10 minutes, add the bean thread and turn the fire
to low. Heat 1 more minute after it boils again. Sprinkle on the
pepper powder and coriander. Pour out into a soup bowl and
serve.
Features: The soup is beautifully red.
Taste: Slightly hot.
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