Head Bean Soup

Name: Head Bean Soup
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Fish head; 300g tofu; 150g Seafood Mushroom; Some salt; 1 tsp Five spice powder; 1 parsley; 1 tablespoon Vegetable oil; 1 stage shallot; 3 slices ginger

by He Xiaohe

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h 30m

Serving

1

There is a kid in the family who loves fish head, so this fish head soup is also a dish I often make at home.
I bought a large grass carp on the weekend, the fish was cooked in hot pot, and the head of the fish was reserved for special stew.

Ingredients

1 piece Fish Head
300g Tofu
150g Seafood Mushroom
Some Salt

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1 tsp Five Spice Powder
1 Parsley
1 tablespoon Vegetable Oil
1 stage Shallot

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3 slices Ginger

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Head Bean Soup

1. Put oil in the pot, add the fish head and fry until the surface is browned

2. Push to the side, add green onion and ginger slices and fry until fragrant

3. Move all into the soup pot, add boiling water, after the high fire boils, continue to simmer for half an hour on low fire

4. Fry the tofu cubes while stewing

5. The fish soup that has been simmered for a while has turned milky white, add the fried tofu and washed seafood mushrooms, add appropriate amount of salt and five-spice powder, continue to cover and simmer for 40 minutes

6. Add chopped cilantro before serving

7. You can pour in a small amount of sesame oil to taste better

8. First take out the fish head and eat it. It’s my business every time to remove the fish head, but it’s not my business to eat.

9. The rest of the soup is very delicious, and it is also a great for cooking noodles.

Tips:
Bring to a boil on high heat, then turn to low heat to simmer, the soup is white and delicious.
Fry the fish first, it won't be fishy. I don't like the taste of cooking wine. I never use it.