Fish head fish tail tofu soup
This soup is made with the head and tail of the bream fish left over from making [Pepper Fish Strips]. It is stewed until it is milk white and milk white. With tofu, it is really appetizing. I have never stewed soup with bream head before. I always thought that only large fish heads can make creamy white soup. Now I finally understand that soup made with small fish heads is not inferior at all!
Recipe Recommendations
Steps for Fish head fish tail tofu soup
1
Put oil in the pan, add green onions and ginger and saute until fragrant.
2
Lower the washed fish head and tail, and fry both sides over low heat.
3
Pour in appropriate amount of boiling water to boil, pour some wine on it.
4
Transfer the soup to a small casserole.
5
Cover and simmer for about 40 minutes.
6
The soup is as white as milk.
7
While stewing the soup, wash the tofu and chop it into small pieces.
8
Add to the stewed fish soup.
9
Cover and continue to simmer for about 15 minutes.
10
When the time is up, add some salt to taste.
11
Sprinkle with some white pepper powder, take out, and add some chopped green onion to garnish.Fish head fish tail tofu soup Make Tips
1. When I stew fish soup, I usually use hot water. The soup I make is milk white and milk white, with zero failure rate. Of course, the amount of water added must be moderate. Also, I can't fry it, otherwise it will affect the color of the soup. 2. Be sure to use onions, ginger, and wine to remove the fishy smell, and add white pepper according to your personal taste.