Fish head and tofu soup for one fish
Overview
A grass carp is divided into three parts, the head and tail are used to make soup, and the body is used for other purposes. Hence the name. The fish head and tail must be fried until brown, then add hot water, so that the soup will not be fishy and be as white as milk. In addition, in order to remove the fishy smell, the fish head should be processed and the fish teeth inside should be removed, so that when eating, the fishy smell can be removed without breaking the mouth when sucking the fish head. In addition, adding a little vinegar can also remove the fishy smell; sprinkle some white pepper before taking it out of the pot. In addition to removing the fishy smell, because fish is cool, the pepper can dispel the cold and increase the aroma.
Tags
Ingredients
Steps
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One grass carp, cleaned and cut into three pieces
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Only use fish heads and tails
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Remove the fish's gills and teeth, clean them, split the head in half, and cut off the fins on the tail
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Put oil in the pot and heat until 60% hot
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Put the fish head and tail into the pot and fry over low heat until the surface turns brown
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Flip over, fry the other side, and cook with a spoonful of cooking wine
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Pour in hot water until the fish head and tail are covered with water. Add a few slices of ginger, pour in a spoonful of rice vinegar, cover the pot, bring to a boil over medium heat, then turn to low heat
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After cooking for about 10 minutes, the soup will turn milky white
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Cut tofu in advance
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Spread the tofu cubes evenly in the soup and continue to cook on low heat for about 10 minutes
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When the tofu is soft, add salt and white pepper and stir gently
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Take out of the pot, put into a basin, and sprinkle with coriander segments. The delicious and nutritious fish head and tofu soup is ready. Drink a bowl while it's hot. It's so nourishing! It turns out delicious food is so simple!
