Head Bean Soup

Head Bean Soup

1. Wash the fish heads, drain the water, and set aside...

2. Two pieces of tofu, the quantity can be determined according to the size of the fish head...

3. Accessories: green onions, ginger...

4. After the pot is hot, add some cooking oil and cook until it is 70-8% hot, then turn to low heat... put in the fish head...

5. Fry until golden brown and slightly charred on both sides

6. Turn it over and fry until golden brown and slightly burnt

7. At this time, move the fish head to leave a space to saute the ginger slices (I am lazy)

8. After smelling the scent of ginger, add an appropriate amount of water...

9. The amount of water added is generally less than that of the fish body (you can decide according to your own) and turn to the fire...

10. After boiling, is it a little different, because the color of the soup is beginning to change...

11. At this time, add tofu cut into small cubes (no requirement, it varies from person to person)

12. After the high heat is boiled, turn to low heat and cook for about 20 minutes. Is the color whiter at this time...!

13. Twenty minutes are up, add some salt (according to personal taste) and sprinkle with chopped green onion, it's out...

14. That's it! ! !

15. I want to eat when I see it!

Tips:

Fish head tofu soup, the most important thing is to fry the fish heads. I guess many people will stick to the pan, and even fry the heads to pieces. The key to this problem is that the fish must be fried on a low fire, and the fish heads have just been fried. (Remember) you must not flip it right away.