Raw materials: big silver carp head, cooked lean meat ham, bamboo shoot, mushroom, false pakchoi, shallot, ginger, shaoxing wine, refined salt, sodium glutamate, cooked lard, white pepper powder.
Recipe: split the fish head, wash it, cook it by scalding, and put it into terrine. Add in fried shallot, ginger and water and cook until the soup becomes thick and white, then add in seasoning. When the soup is boiling, strew some white pepper powder into the terrine.
Feature: the fish head tastes tender, the soup is milky and flavor is good.