Stewed Fish Head

Name: Stewed Fish Head
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chub; Some Mushroom; Some Bean curd; Some Yuba; Some salt; Some Sugar; Some Vegetable oil; Some parsley; Some Chicken Bouillon Powder; Some Shallots; Some Wolfberry; Some Cooking Wine; Some ginger

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Stewed Fish Head

1. Ingredients: a piece of tofu skin with silver carp head, mushrooms, yuba, shallots, ginger, salad oil, salt, cooking wine. Coriander, wolfberry, chicken essence

2. Remove the fish body, wash the shallots and turn into small handfuls, wash and slice the ginger separately; cut the bean curd into diamond shapes, soak the yuba in hot water and cut into sections, wash and break the mushrooms into slices

3. Put cold water in a pot and bring it to a boil. Put the fish head, shallots, and ginger into the pot; put some cooking wine and a little sugar

4. Bring to a high heat, turn to low heat and simmer slowly for about 15 minutes. Add the tofu skin, mushrooms, and yuba to bring to a boil, then slowly simmer for about 10 minutes

5. When the soup becomes thick and white, add salt to taste, chicken essence, put it in a basin, sprinkle with coriander froth, goji berries, and delicious Hualian fish head soup. The stewed fish head soup is ready.

Tips:
Stewed fish head soup is best to stew with silver carp, because this silver carp has a large head and a lot of meat, so it should be simmered slowly