Milky white fish head tofu soup
Overview
Fish head tofu soup is actually a home-cooked soup in every household. It’s just that today’s tofu is more delicious than other tofu. Plus, it’s cooked in a clay pot, so it tastes even more delicious! Have you already eaten at this point
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Ingredients
Steps
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Preparation materials: a fish head, a piece of Qianbian tofu, a piece of ginger, green onion, a little coriander (the fish head is a freshly slaughtered fish, bought at the vegetable market, fresh.)
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Wash the fish head and drain it for a while
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Pour the fish head into a container, add a little pepper, a little cooking wine, ginger and green onions, mix well and marinate for 1 hour
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Mix well, marinate for 1 hour and put in the refrigerator
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After marinating, heat a little oil in a pan and fry the fish head over low heat until the skin turns yellow
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Fry until this yellow color
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Then put the fish head into a casserole, fill it with water and cover the fish head and that’s it
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Then add ginger and green onions and bring to a boil over high heat. Add a spoonful of salt and then reduce to low heat and simmer for 20 minutes
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Then add the tofu, add a little salt and pepper, preferably white pepper, and cook over medium heat for about 8 minutes. I don’t have any at home, so I put the black one
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After cooking, add two drops of sesame oil, add some coriander, mix well and start eating
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To make it look better, I put it in a container. The soup is milky white and so delicious
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The tofu tastes better, smoother and tender, and the soup is very fresh
