Head Bean Soup

Name: Head Bean Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Grass carp head; 2 pieces (small) Soft tofu; Some Shallots; Some ginger; Some Wolfberry; Some Cooking Wine; Some salt; Some White pepper

by Bean Flavor Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today’s day is really sultry. The clothes washed early in the morning have been dried in less than two hours. In this season, it is especially uncomfortable for the firearms at home. The smoke and smoke, coupled with the sultry heat In the weather, after a meal, it is sweaty. Therefore, it is especially important to reduce the time in the kitchen as much as possible without losing the delicious ingredients. "

Ingredients

1 Grass Carp Head
2 pieces (small) Soft Tofu
Some Shallots
Some Ginger
Some Wolfberry
Some Cooking Wine
Some Salt
Some White Pepper

Head Bean Soup

1. Raw material diagram.

2. Pour clear water into the soup pot and bring it to a boil.

3. Wash the fish heads and put them in a frying pan, and fry them on medium heat until golden on both sides.

4. Put the shallots, ginger slices, and sliced tofu into the boiling water.

5. Put the fried fish heads in, pour in the cooking wine to remove the fishy, after the high heat boils, turn to low heat and simmer for 15 minutes.

6. When the soup is thick, add salt to taste, turn off the heat, and add a small amount of white pepper to eat.

Tips:
1. To make thick and white fish head soup, the first step: the fish head must be fried in a frying pan, and the second step must be stewed with boiling water. Both are indispensable.

2. The boiling water of the stewed fish should not be too much, it is better to have the fish head, otherwise the soup will not be thick enough.

3. The purpose of adding white pepper to make the soup taste more delicious.