Homemade fish head tofu soup recipe
Overview
Fish head tofu hotpot is a nutritious and delicious home-cooked dish that is easy to make. Eating fish and tofu together is very conducive to nutrient absorption, and the soup produced is delicious, fragrant but not greasy. Generally, silver carp is used in fish head soup. Of course, other fish heads can also be used, but you have to buy larger ones. Silver carp head is rich in collagen and low in fat and calories. It has the effects of strengthening the spleen and replenishing qi, warming the stomach, and beautifying and moisturizing the skin. Tofu is rich in protein and calcium, and has the effects of clearing away heat and moisturizing, promoting body fluids, detoxifying, and lowering blood lipids. Stewing silver carp head and soft tofu into soup can not only warm the body and strengthen the brain, but also make the skin moist and delicate.
Tags
Ingredients
Steps
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Wash the fish head you bought, remove the excess internal organs from the head, cut off the gills, then cut the fish head in half with a knife, rub the fish head with cooking wine, minced ginger, white pepper and a little salt, and marinate for more than ten minutes. Soak the wolfberries in advance and cut the green onions into sections.
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Cut the tofu into small pieces and blanch it in hot water to remove the beany smell.
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Heat vegetable oil in the pot, then add some lard (lard can make the fish soup whiter), add ginger slices and peppercorns and stir-fry until fragrant; use kitchen paper to wipe off part of the water from the fish head, and then fry it in the pot.
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When the fish head is fried until both sides are brown, pour water, add pepper and cook together. After the water boils, beat the bubbles on the soup.
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After the bubbles are done, add the tofu and simmer together for about 20 minutes.
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Just add green onions, soaked wolfberries, salt, and chicken essence before serving.
