Coughfish head tofu
By VicentaLakin
Tofu is a common soup, the main material being fish head and tofu. Its soup is thick, fine, nutritious, old and old。
Recipe Recommendations
- Silver carp head appropriate amount
- tofu appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- wolfberry appropriate amount
- peanut oil appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- water appropriate amount
- salty and fresh
- simmer
- several hours
- ordinary
Steps for Coughfish head tofu
1
Onions, ginger and garlic are stripped clean of their skins into onions, ginger, garlic, eight horns, peppers, and rinse。
2
Bean curd is ready to be big。
3
Around 1,000 grams of fish head are removed from the cheeks, scales, internal organs and membranes, and cut from the middle but not cut, as shown。
4
The boiler is boiled with water and boiled with fish head water for about a minute to smelt and smudge and to extract the asphalted water for placement in the casserole。
5
The hot pot shall be filled with an appropriate amount of peanut oil, onions, ginger chips, garlic, eight horns, peppers, a proper amount of wine, vinegar, and boiled water。
6
And boil the soup and pour it into the casserole and tofu。
7
A proper amount of salt and white pepper powder platinum。
8
After an hour, chopsticks will be taken to the ingredients for another 30 minutes, until the soup is made of milk white。
9
The finished product。