1. The fish head must remove the black film from the fish belly, otherwise it will have a soily smell. Cut the tofu into pieces. Wash ginger and parsley, chopped for later use
2. Heat oil in a non-stick pan and sauté the ginger slices. Use a non-stick pan to prevent the fish head from frying.
3. Let's go outside to fry
4. Fry until golden on both sides. Put a few drops of cooking wine in the casserole. Add boiling water. The boiling water should be added a little more, because the water will lose a lot if it takes a long time to simmer. Adding water in the middle will affect the taste of the soup. Then add a little sugar to make it fresh. Bring to a boil on high heat, turn to medium and low heat and simmer for 20 minutes
5. There is still some oil in the pan after frying the fish head. I just put the cut tofu cubes in and fry them. The advantage is that no matter how long it is stewed, it will not be broken and can remove the beany flavor. Just fry it to golden brown on one side. Be careful not to fry several sides, or it will affect the taste.
6. At this time, the fish head soup is already milky white
7. Bring the tofu to a boil over medium-low heat and simmer for 20 minutes. I have been simmering for a long time. The longer the time, the thicker the soup becomes
8. At this time, you can see that the soup is as thick as milk. Add some salt and simmer for a minute or two and it will be out of the pot. I didn't put MSG. It is said that MSG can cause hair loss and some other diseases. So our family doesn’t eat MSG chicken essence anymore
9. Finally, sprinkle the coriander on it. Because the long soup I stewed is very thick and thick, it will have a layer of film on it. I feel that this is the essence of the fish head.
Tips:The black film in the belly of the fish head link must be cleaned
