Fish Head Stewed Tofu
by Misty soul
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Look at this big fish head, the length is about the same as the width of my cutting board
2. My husband was not at home, so I took a lot of effort to disassemble the fish heads. It was too big to fit in the wok at home, so I had to unload eight pieces.
3. Hot pan with wide oil
4. After the oil is hot, I unloaded the eight pieces of fish heads and fry them until they are finalized.
5. Fry the decomposed fish heads in a frying pan one by one
6. Serve the fried fish heads for later use
7. Leave a little oil in the pot, saute the onion and ginger
8. Add enough water
9. After the water is boiled, add the fried fish heads, add an appropriate amount of cooking wine, and simmer on a high fire.
10. The fish is fried and simmered in high heat to ensure that the soup is milky white
11. Prepare tofu when stewing fish head: cut the tofu into cubes and blanch it in boiling water to remove the beany taste
12. Hold out
13. When the soup is thick and white, the fish head is almost stewed with tofu nowadays (about 20 minutes), and then simmer for another ten minutes. It doesn't matter if the time is longer, fish and tofu are not afraid of stewing. The longer the stewing time, the better.
14. Add a little pepper when it comes out of the pan
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