Fish head and tofu soup

Overview

The fish is delicious, the tofu is soft and tender, and the soup is milky white and rich in nutrients. It is a nutritious soup suitable for all ages!

A piece of fresh grass carp is shaved off the gills, disemboweled, and cleaned.
Cut off the fish head, it is better to cut the knife within an inch of the fish head so that you can eat the fish meat.
Cut the tofu into small pieces and chop the coriander.
Put oil in the pot, add peppercorns and fry until fragrant, add fish head and fry.
Once cooked on one side, flip over and continue frying.
Turn it over to another angle and fry it thoroughly, mainly to remove the fishy smell.
After frying, add scallions and ginger slices and saute until fragrant.
Move it to the casserole and pour in an appropriate amount of water, preferably hot water. It needs to be disposable.
The fire comes to a boil.
Change to medium heat and simmer for half an hour.
When the soup turns slightly milky white, add the tofu cubes and continue cooking until the flavor becomes fragrant.
The tofu also needs to be cooked for ten minutes.
Look, the soup has turned white.
The fish meat is also fully cooked and turned off the heat.
Use the remaining heat of the casserole to add a little salt and white pepper to taste, sprinkle with a little coriander and serve.
For the finished product, you can make a balsamic vinegar sauce, fresh soy sauce + balsamic vinegar + sesame oil, and use the fish as a dip.
Finished product picture.
A bowl of clear soup.