Corn Fish Head Tofu Soup
by Rufu
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Clean the fish head, sprinkle with cooking wine and pickle for 5-10 minutes to remove the fishy
2. Corn cut into long strips
3. Divide the internal fat tofu into cubes
4. Pour oil in a pan and heat until 80% hot, add the fish head and fry on both sides
5. Transfer the fish head to the soup pot, add appropriate amount of water, add corn, and boil on high heat
6. When it boils, use a spoon to beat the foam, turn to a low heat, cover and cook for about 30 minutes
7. Open the lid and add tofu, add salt, chicken essence, and pepper to taste, cook for 2-3 minutes and turn off the heat.
