Fish Head and Fish Tail Tofu Soup

Name: Fish Head and Fish Tail Tofu Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fish head; 1 Fish tail; a small piece tofu; A tablespoon oil; 2 teaspoons salt; A small amount liqueur; Some shallot; a little White pepper; Some boiling water; Some ginger

by sheery's mom

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This soup is made from the leftover bream fish head and tail of the [Chili Mochi Fish Strips]. It is stewed milky and creamy, and with tofu, it is really appetizing. I have never used bream fish head stewed in soup. I always thought that only big fish head can make milky white soup. Now I finally understand that the soup made from small fish head is not inferior at all! "

Fish Head and Fish Tail Tofu Soup

1. Put oil in the pot, add green onion and ginger until fragrant.

Fish Head and Fish Tail Tofu Soup recipe

2. Lower the cleaned fish head and tail, and fry both sides over a low fire.

3. Pour in some boiling water and bring to a boil, pour some wine.

4. Transfer the soup to a small casserole.

5. Cover and simmer for about 40 minutes.

6. The soup is as white as milk.

7. While the soup is simmering, wash the tofu and chop it into small pieces.

8. Put it in the stewed fish soup.

9. Cover the lid and continue to simmer for about 15 minutes.

10. When the time is up, add some salt to taste.

11. Sprinkle some white pepper, and then add some chopped green onion to garnish.

Tips:
1. I stew the fish soup, usually with hot water, the stewed soup is milky white and milky white, with zero failure rate. Of course, the amount of water added should also be moderate, and the Cong can’t be burnt, otherwise it will affect the soup s color.

2. Be sure to use green onions, ginger, and wine to remove the smell, and add white pepper according to personal taste.