Brush Pot Fish Head Tofu Soup
1.
Half a fish head, 5g ginger, 15g green onions, 5g garlic, 5g sugar
20g cooking wine, 10g light soy sauce, 1 piece of tofu, 4g salt, 5g dark soy sauce
2.
Tofu cut into pieces and set aside
3.
Heat the pan with cold oil and sprinkle with a little salt
4.
Add the fish head and fry on low heat until golden on both sides
5.
Add boiling water, boil and skim the foam
6.
After the soup becomes milky white, transfer it to the casserole
7.
Add tofu, garlic, ginger, cooking wine, light soy sauce, dark soy sauce, sugar and bring to a boil
8.
Close the lid and cook on low heat for 15 minutes
9.
Open the lid, add salt and pepper to taste
10.
Slightly simmer, sprinkle with green onions
Tips:
1. Sprinkle a little salt in the oil pan to prevent sticking to the pan