Fish tofu soup
By VicentaLakin
A grassfish is divided into three groups, with fish head tails used for soup and fish for other uses. And that's the name. Fish heads and tails must be buttered with butter and hot water so that the soup is not so hot and the soup is as white as milk. In addition, the fish head must be disposed of and the part of the fish tooth removed so that when eating it, it can be either gnawed or its mouth broken when sucking it. In addition, a little vinegar can be used; white pepper powder can be used in front of the pot, and, in addition, because the fish is cool, pepper powder can be used to cool the cold and to increase the scent。
Recipe Recommendations
- fish-flavored
- cook
- three-quarters of an hour
- ordinary
Steps for Fish tofu soup
1
The grassfish one by one, clean up, cut in three
2
Only fish head, fish tail
3
Remove the gills, the teeth, and wash them. Drop it
4
Oil in the pot, 60% heat
5
Flaming yellow surfaces
6
Turn over, fry the other side, make a spoon of wine
7
It's pouring into hot water, and it's not past the tail of a fish head
8
After about 10 minutes of cooking, the soup turns to milk
9
Tofu cut early
10
The tofu clots are evenly laid in the soup
11
Tofu is soft, with salt, white pepper, softly mixed
12
Come on, let's go. The fragrance and nutrient-rich fish tofu soup is readyFish tofu soup Make Tips
After removing the gills and teeth from the fish head, it is both hygienic and greatly reduces the fishy odor. Once the water boils, turn to low heat and simmer slowly to ensure the soup becomes milky white and the fish meat remains intact. Cutting the tofu into small cubes or large slices makes it easier to absorb flavors. White pepper powder not only eliminates fishy odor and adds fragrance but also helps dispel coldness.