Shiitake, Salmon Bone and Tofu Soup
1.
Cut the salmon bones into appropriate size pieces, dry them in the shade with kitchen paper, add salt and black pepper to marinate for a while and set aside;
2.
Cut the bean curd into strips and set aside;
3.
Wash the shiitake mushrooms and remove the stalks. Use a knife to cut the top of the mushrooms into flowers;
4.
Heat the bottom oil in the pan, and fry the salmon bones on both sides
5.
Pour in an appropriate amount of boiling water and boil;
6.
After the water is boiled, add the cut tofu skin;
7.
Boil the mushrooms together;
8.
After the high heat is boiled for 5 minutes, turn to low heat and cook for 5-10 minutes. Season with salt and sprinkle chopped green onion before serving!
Tips:
Black pepper, lemon, ginger, etc. are good for removing fishy salmon, but if the salmon is fresh enough, it is not fishy, and the frozen one will be more fishy~