Fish head and tofu soup

Overview

Spring is the season when all things grow. There is a 12-year-old boy in the family who is in the growth period. He needs to supplement his nutrition. Because of the bird flu, he doesn’t dare to eat chickens and ducks, so just eat fish!

Tags

• soups
• cooking wine
• fish head
• fungus
• lao doufu
• msg
• onions
• black pepper
• ginger
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients~~~ Half a piece of fat-headed fish head, an appropriate amount of old tofu, an appropriate amount of watery black fungus, an appropriate amount of onions and ginger, and a little pure milk (fat-headed fish is also called silver carp)

   

2. 2 Slice the old tofu and put it into boiling water, take it out and set aside

   

3. 3 Heat the wok and pour oil, add the fish head and fry on both sides (before frying the fish, wipe the pan with ginger slices and the hot oil in the pan, so that the fish will not stick to the pan)

   

4. 4 Move the fried fish head into the soup pot, add boiling water, add cooking oil, onion and ginger, and bring to a boil over high heat

   

5. 5 After the fish head is cooked for about a quarter of an hour, add the old tofu, bring the fungus to a boil, pour in a little milk, let the soup turn milky white, add salt, MSG, and sprinkle with a little black pepper

   

6. 6 Add a few slices of carrot to garnish, and you’re done!