Spicy Salmon Head Tofu Soup

Name: Spicy Salmon Head Tofu Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Salmon head; 150g tofu; 100g Korean Spicy Cabbage; 2 tablespoons Korean miso; 1 tsp Korean Chili Sauce; 1/2 bowl Kimchi soup; 1 piece Hot pepper; Some ginger; Some Chives; Some pepper; Some Cooking oil; Some Shimizu

by Celery

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

A soup for brain, intelligence, and physical fitness "tailored" for my children. Salmon head is much cheaper than salmon meat, but it has a lot of nutritional value. The brain-building nootropic effect is stronger than fish meat. It can be used in soup with tofu to complement and promote each other, and the brain-tonifying effect is more obvious. The only thing is that the salmon head is very fishy, and it will be difficult to drink if it is not handled properly. First of all, it must be cleaned, and the gills, scales, and mucus must be completely removed; secondly, fried, fried until golden on both sides, not only can remove the fishy, but also make the stewed soup thicker and whiter; third, use Korean spicy seasonings, spicy cabbage, soybean paste, and hot sauce, on the one hand, my children like it, on the other hand, it can also remove fishy and increase the freshness, making the soup sweet and spicy, delicious, full-bodied, and quite exotic; finally, one Dispose of it if you can't finish it. The salmon head soup must be drunk while it is hot, it will be very fishy when it is cold and reheated. "

Spicy Salmon Head Tofu Soup

1. Cut the tofu and soak it in light salt water for 15 minutes, clean it and set aside;

2. Cut the sharp pepper into oblique sections; cut the chives into oblique sections for later use;

3. Separate the leaves and cuts of spicy cabbage, chop them separately and set aside;

4. Remove the scales and gills of the salmon head, wash thoroughly with flour, rinse, and cut it open from the middle;

5. Wash off the moisture with kitchen paper;

6. Spread a layer of ginger juice with ginger in the wok to prevent sticking;

7. Put an appropriate amount of cooking oil in the wok, add the salmon head in the hot pan with cool oil, and fry slowly until the fish head is golden brown on both sides;