Stewed tofu with fish head
By VicentaLakin
Recipe Recommendations
- Caoyutou one
- North tofu 300 grams
- peanut oil 1 scoop
- coriander appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- salt 1 teaspoon
Steps for Stewed tofu with fish head
1
Wash the fish head, and it's best to remove the fins and cut it open, because if you don't have a sharp knife, it's unnecessary.
2
Cut tofu into slices.
3
Put the oil in the pan and cook it to 70% heat. Add the fish head on both sides and fry it.
4
Add enough water. Since the fish head has not been cut open, I have to add less than half of the water. After cutting, the water will not pass.
5
Bring to a boil to remove foam, turn once in the middle, without turning frequently, and reduce heat until the soup is milky white.
6
Add tofu and cook over high heat for 5 minutes.
7
Add refined salt and season with appropriate pepper.
8
Remove from the pan and sprinkle with cilantro. Drizzle with some sesame oil.Stewed tofu with fish head Make Tips
1. The bigger the fish head, the better the taste;
2. You must fry it in oil (you cannot fry it in oil), otherwise you cannot cook soup as white as milk;
3. Cook the fish as little as possible, because the fish soup becomes more fishy;
4. It is advisable to add less seasoning to remove salt. Salt should not be put early.
2. You must fry it in oil (you cannot fry it in oil), otherwise you cannot cook soup as white as milk;
3. Cook the fish as little as possible, because the fish soup becomes more fishy;
4. It is advisable to add less seasoning to remove salt. Salt should not be put early.