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Ginseng Fish Head Soup

Soups and Congees

Ginseng Fish Head Soup
1 fish head, about two pounds
1 Tablespoon coarse salt
2 scallions, minced
1 Tablespoon rice vinegar
1/4 teaspoon ground white pepper
1 ounce ginseng, sliced
1 teaspoon sesame oil
1. Rub fish head with salt and marinate with scallions, rice vinegar, and white pepper for about half an hour, then drain.
2. Blanch fish head for thirty seconds in boiling water.
3. Bring sliced ginseng an four cups of boiling water to a boil, lower heat and simmer for an hour. Then add fish head and the marinade and simmer another fifteen to twenty minutes. Add the rest of the ingredients and simmer another five minutes, then serve.

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