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
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.