Spring bamboo shoots, tofu and perch head soup
By VicentaLakin
Recipe Recommendations
- perch head 650 grams
- tofu 1 block
- spring bamboo shoots 100 grams
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Spring bamboo shoots, tofu and perch head soup
1
Prepare your food
2
Remove the gills and scales from the head of the perch, wash and drain.
3
The oil in the pan is hot, put down the fish head and stir-fry,
4
Add ginger slices, water, add cooking wine, bring to a boil over high heat, and simmer over medium heat for 15 minutes.
5
If the fish head is large, use a shovel to break it.
6
Put down the spring bamboo shoots
7
Put down the tofu, bring to a boil over high heat, and cook for 10 minutes over medium heat.
8
Add salt and cook for 1 minute.
9
Add chopped green onion, minced garlic, chicken essence, and pepper.