Fish Head Soup with Sour Bamboo Shoots from the Li River

Fish Head Soup with Sour Bamboo Shoots from the Li River

　　1) Clean the head of a silver carp or grass carp, split it open, remove the root of the teeth, rinse well to eliminate any fishy smell. (2) Heat lard in a pot, stir-fry ginger and scallions, then add the fish head and sear until fragrant. Immediately pour in an appropriate amount of cold water, bring to a boil over high heat, then add shredded sour bamboo shoots. Reduce to low heat and simmer for a while until the fish soup turns milky white. Season with salt to taste, drizzle with small-ground sesame oil, and it's ready to serve. Features: Acidic and fresh, appetizing, refreshing and thirst-quenching, a delicious summer dish.