Casserole Fish Head Soup

Name: Casserole Fish Head Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Fish head; 400g tofu; 10s Fungus; 2 pcs egg; 2 tablespoons salt; 1/2 a spoon Chicken Bouillon Powder; Some White pepper; 4 slices ginger; Some Chives; 1 tablespoon Cooking Wine

by Sunny Food

4.6 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

3

The fish brain contains comprehensive and rich nutrition; using the casserole technique, the taste is salty and fresh;

Casserole Fish Head Soup

1. The fish head is cleaned and split in the middle

2. Wash tofu and cut into pieces

3. Soak the fungus in boiling water in advance

4. Put all the fish head, tofu, and fungus in the casserole

5. Add 2000ML water, ginger slices, cooking wine, salt, and bring to a boil

6. Turn to medium and low heat and cook for 40 minutes

7. Beat the eggs in an empty bowl, sprinkle with pepper and mash well

8. Boil the fish soup, pour in the egg liquid, turn it into an egg flower shape, and cook for 5 minutes

9. Sprinkle chopped green onion, add chicken essence, and ready to cook

Tips:
1. The fish head should be cleaned and free of blood;
2. The eggs are finally tuned in, they will grow old after a long time of cooking, which will affect the taste;
3. A small amount of pepper to remove fishy and freshness