1. Cut the abdomen, remove the skin of the fish, rinse off the internal organs and gills, and wash off the blood so that it won’t be fishy. Be careful of the spikes above the head. Make a few strokes on both sides of the fish. The fish is firmer, so it's easy to taste. I use sea fish. If I use freshwater fish, I usually fry them in advance to prevent the smell of soil. If you don’t use sea fish, you just want to eat the umami.
2. Heat oil in a pan, saute the shallots, ginger, garlic and star anise.
3. Add appropriate amount of cold water, mix the seasoning in the water thoroughly. Because I want to save some soup to stew tofu, the amount of water is a little bit more.
4. Place the fish in the pot. The cold water pot is to prevent the fish from shrinking immediately when heated, and the taste becomes hard and difficult to taste.
5. After the soup is boiling, use a spoon to scrape off the froth on the side of the pot, cover the pot and simmer over low heat. Covering the pot is to prevent the umami flavor of the fish from escaping with the steam, and to cover the lid to create a certain amount of pressure to help the fish taste. At this time the soup has turned white.
6. Put the fish out of the soup, put the sliced tofu into the soup, and simmer over low heat. Tofu can be blanched in advance or stewed directly in the soup.
7. I put the fish liver into the soup and stewed it together. Stew until the soup is collected. Simmer for a longer time, or soak the tofu in the soup for a longer time, the tofu will be more delicious.
Tips:1. Add the blanched chrysanthemum chrysanthemum, put it in the soup before coming out of the pot, and simmer for a while.
2. For those who like coriander or spicy flavor, you can sprinkle a little bit or order a little chili oil before serving.
3. For tofu, use brined northern tofu instead of lactone tofu or Japanese tofu. The nutrition is different, and the taste is much worse.
