Tofu fish belly soup
By VidaD'Amore
Yesterday, I went to some food websites and saw fish head tofu soup, and I drooled. I don't know what soup to drink for the cold these two days, so I'll just drink fish soup! It's late to buy vegetables, so I don't have fish heads, so I'll buy some fish brisket! I went to the aunt who sold tofu, but the tofu was gone. But I have already bought the fish belly, only Japanese tofu and bean cake, so I'll make do with it!
Recipe Recommendations
- Japanese tofu appropriate amount
- Doubu appropriate amount
- coriander appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salty and fresh
- pot
- three-quarters of an hour
- ordinary
Steps for Tofu fish belly soup
1
Ingredients: Fish belly, Japanese tofu, bean cake, ginger, coriander, green onion, carrot
2
Wash the fish belly and shave off the black film, otherwise it will be very fishy.
3
Cut the fish belly into slices.
4
Cut Japanese tofu into slices and separate the bean pudding in half.
5
Shred carrots, and cut coriander and onions into sections.
6
All materials are ready.
7
Heat the pan with a little oil, reduce heat, and put the fish pieces in and fry them.
8
Fry until the sides are a little golden brown, turn up the heat, then add appropriate amount of water, and at the same time add shredded carrot and chopped green onion.
9
When the water boils, add the bean cake and Japanese tofu in and continue to cook for 15-20 minutes. Finally, add the spring onion and coriander, add salt and serve.
10
To be honest, I think Japanese tofu and bean pudding taste better than white tofu! After drinking the soup, I started sweating and felt much better.