Green Tofu Fish Soup

Green Tofu Fish Soup

1. Ingredients.

2. seasoning.

3. Pick the sweet potato leaves and wash the pure leaves. I used about 100 grams of pure leaves here, which is a bit too much. 50~60 grams should be about the same.

4. The tofu fish is head and belly removed and then the meat is taken. The tail of the tofu fish is facing itself, the dorsal fin is facing to the right hand, the knife is close to the dorsal fin in the middle of the dorsal fin, and the knife is pushed forward to make a cut, and then the knife is close to the main bone and pulled back to take the fish. The second piece is taken in the same way, but the knife is under the fish bone.

5. This is how the meat is taken.

6. After removing the head and belly, wash the fish and then take the meat. Take the fish and cut it into a length of 2 to 3 cm and a width of 5 to 6 mm. Then use half a tablespoon of chicken powder and half a tablespoon of fish sauce to marinate.

7. Blanch the sweet potato leaves with oily brine, rinse and squeeze out the water and chop them for later use.

8. Add oil in a hot pot (more oil) and add ginger slices to sauté. The green taste of sweet potato leaf vegetables is more important. Stir-fry with ginger oil can reduce the green taste of vegetables.

9. Stir-fry for 1 minute to 2 minutes over medium-low heat.

10. Then add the chicken broth and boil for about 40 seconds, then add half a spoon of chicken powder, a few sugars, fish sauce, and pepper. The amount of fish sauce is just right because the fish has been marinated in fish sauce so as not to be too salty, about 1 spoonful of pepper.

11. After the soup is seasoned and boiled, turn to high heat and add the tofu fish.

12. The tofu fish will be cooked after being scattered and boiled, but it will be completely scattered if it is not cooked for too long.

13. Turn to medium heat and then use starch water to thicken, and finally add some tail oil to improve gloss.

14. It's awkward 😄

15. I will give everyone a taste first😜

Tips:

The first time I cook this kind of soup, the sweet potato leaves are a bit more colorful, not so green, and this soup is best to use chicken fat, if it is not here, use it as cooking oil, instead of using sweet potato leaves, it should be ok to use other green vegetables .