Tofu Fish Head Soup

Name: Tofu Fish Head Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 yuan Fish head; 1 piece Fish spine; 4 pieces tofu; 1 large piece ginger; Some Shimizu; Some Vegetable oil; Some salt

by Maggie

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fish, rich in nutrition and tender meat, is indeed our home-cooked dish. Every meal has it. Fish head tofu soup is a nutritious and delicious home-cooked soup. Eating fish and tofu together is very conducive to nutrient absorption. And the soup made is delicious. The fragrant but not greasy fried fish heads add water to make a snow-white soup, plus the tender tofu, the taste is very delicious. My mother really likes this soup, I made it I like it even more, hehe~~ So my mom’s skin is very good, white and tender, with no pores visible at all, it is slippery and wants to be beautiful, so drink more fish soup~~~~"

Ingredients

5 yuan Fish Head
1 piece Fish Spine
4 pieces Tofu
1 large piece Ginger
Some Shimizu
Some Vegetable Oil
Some Salt

Tofu Fish Head Soup

1. Cut the fish spine into several sections, wash with the fish head and drain; pat the ginger flat and set aside

2. Add oil in a hot pan, then add ginger after heating

3. Add the fish head and fry until slightly yellow (there are more fish, and fry in two pans)

4. Turn over and put a small amount of salt, continue to fry until slightly yellow, and serve

5. Fry the fish spine in the same way and serve

6. Add oil again, fry the tofu, and fry on both sides until slightly yellow

7. Pour in the right amount of water, and at the same time pour in the fried fish head and fish spine, and cook the soup over high heat

8. After 15 minutes, open the lid and you can see a pot of creamy white soup. Add a little salt and you can enjoy it.

9. The boiling soup in the pot, as soon as you open the lid, it feels like when you witness the miracle, the clear water has turned into a creamy white soup, and it is still fragrant. This feeling is incredible!

Tips:
1. Fry the fish with a high fire, make it quickly fry thoroughly, the blood will disappear, and the soup will be white
2. This kind of homemade soup, not the old fire soup, needs to be boiled over a high fire to make the ingredients taste out in a short time, and the soup has a strong flavor
3. Fish head and fish spine, or fish tail, are the best parts for boiling the soup. The soup after being fried is absolutely milky white and milky white; if you are afraid of greasy, you can only use fish tails