1. Fresh fat fish heads are bought in the market. Wash it repeatedly to remove all the black film inside the fish head. Use the kitchen to absorb the water, and then pickle it with salt.
2. Hot pot. Add the fish head and fry. Add two more slices of ginger to remove the smell. Fry slowly over low heat.
3. Turn to medium heat and put in the right amount of cooking wine.
4. Put in the clean water without the head of the fish, close the lid, and bring the water to a boil.
5. Taking advantage of this gap, let's blanch the tofu in light salt water. After the water has boiled, boil it for one minute. In this way, the boiled tofu can not only remove the beany flavor. And it’s firmer and won’t fall apart no matter how you cook it.
6. Cut green onions, celery, and shallots for later use.
7. Beat the excess foam in the soup. Add green onions and celery leaves. Simmer over medium heat. What is the temperature for cooking the fish? Probably this is it, just see bubbles in the water just now.
8. Add tofu and simmer for about ten minutes. Add the right amount of salt and white pepper.
9. I used sesame oil and light soy sauce Lao Ganma to make a dipping saucer. A delicious soup is ready.
Tips:In fact, if the fish soup is boiled for nothing, it has nothing to do with the fish itself. Many people think that only the soup of the native fish can be boiled. In fact, as long as you pay attention to his temperature, the entire temperature must be maintained, and the fire cannot be too small. Keep it just right. It is easy to boil white if there are bubbles.
