【suzhou】mushroom Tofu Fish Head Soup

Name: 【suzhou】mushroom Tofu Fish Head Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Silver carp head; 4s Mushroom; 1 piece tofu; Some salt; Some Cooking Wine; Some Garlic leaves; 3 slices Sliced ginger; a little oil

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The various names of Chinese dishes, such as rising step by step, blooming of riches and honor, and more than every year, all reveal the breadth and depth of Chinese culture! Some of these rich and auspicious dish names are because the dishes are similar in appearance, and some are because the ingredients are homophonic.
All kinds of delicacies such as frying, deep-frying, stir-frying and mixing were placed on the dinner table that year. You can't miss a pot of delicious soup~ "No fish can't make a table"! Especially during the Chinese New Year, the dreams of the Chinese people for the coming year are pinned on this moment of family reunion, so the meaning is particularly important!
For this mushroom tofu fish head soup I made today, I chose silver carp head, which means "more than years"! A little cheesy, I am using this soup to look forward to more savings next year~
Everyone must have had such an ordinary fish head soup! However, if you want to make a pot of delicious milky white fish head soup, there are also some tips! First, add a little oil to the pot and heat it, put the cleaned fish heads in, add ginger and cooking wine and fry them over a medium-to-low heat, which will make it easier to cook milky white; another point, because the large fish heads are heated After that, it will cook its own fat. Therefore, when frying the fish head, you must not put too much oil. A little bit is enough, otherwise a pot of greasy soup will be accompanied by a large table of mighty meals. , It is also a bit difficult to swallow; it is best to boil the fish head in a pot of boiling water before cooking the fish head, add the boiling water directly after the fish head is fried, the milky white is thicker, and it will greatly reduce the fishy smell! Also, remember to cook the soup over a medium and small fire! Finally, sprinkle garlic leaves, it is the "finishing touch", it is very important, this kind of soup will not smell the slightest smell, and it is super fragrant! "

Ingredients

1 Silver Carp Head
4s Mushroom
1 piece Tofu
Some Salt
Some Cooking Wine
Some Garlic Leaves
3 slices Sliced Ginger
a little Oil

【suzhou】mushroom Tofu Fish Head Soup

1. Dispose of the fish head and wash it.

【suzhou】mushroom Tofu Fish Head Soup recipe

2. Heat a little oil in a wok, add ginger slices and sauté.

3. Then add the fish heads and fry them over medium and small fire.

4. Let it fry on one side until it turns slightly yellow, turn over and continue to fry.

5. Then pour the cooking wine.

6. Pour in an appropriate amount of boiling water, bring to a boil over high heat, then turn to medium and low heat to continue cooking.

7. If there is foam on the surface, skim it with a spoon.

8. Wash the mushrooms and cut them in half.

9. When the fish head is simmered for about 40 minutes, the soup is very creamy! Add mushrooms.

10. Cut the tofu into small pieces.

11. Put the tofu into the pot and continue to cook for 10 minutes.

12. Then add some salt to taste.

13. Finally, sprinkle an appropriate amount of garlic leaves.

Tips:
Add a little oil to the pot and heat it. Put the cleaned fish heads in, add ginger and cooking wine and fry them over a medium-to-low fire. This will make it easier to cook milky white. Another point is that after heating this large fish head, It will cook out its own fat, so when frying the fish head, you must not put too much oil, just a little, otherwise a pot of greasy soup is paired with that large table of mighty meals, too. It’s a bit hard to swallow; it’s best to boil the fish heads in a pot of boiling water before cooking the fish heads. After the fish heads are fried, add boiling water and cook. The milky white is thicker and will greatly reduce the fishy smell! Also, remember to cook the soup over a medium and small fire! Finally, sprinkle garlic leaves, it is the "finishing touch", it is very important, this kind of soup will not smell the slightest smell, and it is super fragrant!