Fish Head Stewed Tofu
1.
Prepare the ingredients, wash the head of the fish, clean the black inside, and then divide it in half from the middle, don’t cut it, slice the ginger, and cut the green onion
2.
Blanch the pork belly with boiling water, remove the meat when it turns white, rinse it with cold water and set aside
3.
Pour oil in the pan to heat up, pour the ginger onions
4.
Pour the fish head and fry it in a frying pan
5.
Fry on both sides (can't save this step)
6.
After frying, add boiling water (it must be boiling water), and the water exceeds the fish head.
7.
Add boiled water to the pot (it must be boiling water), the water is more than the fish head, add pork belly slices, add a little cooking wine, preferably glutinous rice wine, so that it will not affect the color of the fish soup, cover the pot, high fire (it must be a high fire) Simmer for about 10 minutes
8.
Cut the tofu into cubes and blanch it with boiling water to remove the bitterness and set aside
9.
10 minutes are up, finally add the tofu, boil, about 5 minutes or so, add MSG, salt, pepper, the pot is ready, thick...
10.
Finished picture
11.
Finished picture
Tips:
The fish soup will be white when it is simmered in boiling water over high heat. This is the key. The pork belly should be sliced a little thinner, so that it is easy to cook. The taste can be added according to personal preference
