1. Raw material: pre-processed Spanish mackerel head, bone, and skin
2. Raw tofu, north tofu, cut into small pieces of appropriate size
3. Green onion and ginger knife
4. Sit in the oil in the pan and start to fry until the fish heads and fish bones
5. Fry until the fish head is browned on both sides, add green onion and ginger, and stir fry a little. Don’t be afraid of spoiling the shape during this process. The last thing you drink in this soup is soup and tofu, so you don’t need to consider these when frying.
6. Tips: Adding a small amount of white wine when stir-frying can effectively remove the fishy smell in the fish soup, but the amount must be paid attention to, too much wine will affect the original flavor of the soup
7. Add an appropriate amount of water, depending on the number of people. You can add a little more water, because when the soup becomes thicker, the water will lose a little bit. After adding water, you will find that the soup in the pot will directly become milky white. This color comes from the fried fish
8. After the soup in the pot is boiled, add tofu and turn to a low heat to simmer, simmer for half an hour and you can drink
9. Before serving, add appropriate amount of white pepper and salt, boil for a while, you can enjoy the delicious fish soup
10. Weigh out the finished fish soup. When weighing it, you only need to weigh out the tofu and soup.
11. Finished picture
Tips:Simple way to make delicious fish soup.
The reason why the northern tofu is chosen is because the northern tofu has a firm texture and can fully absorb the deliciousness and nutrition of the fish soup when making the soup.
