Head Bean Soup

Name: Head Bean Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Grass carp head; 400g Lactone Tofu; 100ml Lettuce leaves; 1 piece ginger; 1 shallot; 1 tablespoon salt; 1 tablespoon pepper

by Mother Rabbit Cook

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This dish is made with leftovers. Why do you say that? For today's festival, I will naturally make a fish. I decided to make fish cubes with black soy sauce (the recipe has been uploaded for the recipe). Fish heads and fish bones are not available. I bought a lettuce to make shredded lettuce with sesame oil (the recipe has been uploaded), but the lettuce leaves were frozen and there were not many usable parts. So I bought a box of lactone tofu with fish heads, bones and lettuce leaves to make soup. Wow! It tastes delicious! "

Ingredients

1 piece Grass Carp Head
400g Lactone Tofu
100ml Lettuce Leaves
1 piece Ginger
1 Shallot
1 tablespoon Salt
1 tablespoon Pepper

Head Bean Soup

1. Marinate the fish heads and bones in cooking wine and a little salt for ten minutes and then fry them until both sides are slightly yellow.

2. Prepare sliced ginger and shallots.

3. Pour a little oil into the pot, fry the fragrant ginger and shallots, add enough water, put the fish head and bones into a boil, cover, and simmer for seven or eight minutes.