The method of making clear stewed fish head and tofu soup
Health benefits
Tofu: Nourishing Qi
Pleurotus eryngii: low protein
Pepper powder: nourishes blood, protects teeth, and protects bones
Ingredients and materials
Fat Head Fish Head 1500g
Tofu 1000g
200 grams of shiitake mushrooms
10 grams of salt
5 grams of pepper powder
10 grams of sesame oil
10 scallions
50g of ginger
30g salad oil
The method of making clear stewed fish head and tofu soup
1. Clean the fish head and sprinkle a little salt to marinate for 20 minutes. (This fish weighs 15 and a half pounds and was caught in the collapsed area. Cut the fish head into 5 pounds and 8 taels, split two pieces, and eat half at once.)
2. Prepare ginger slices and scallions.
3. Heat the wok and oil it, then fry a few slices of ginger in a hot and cool wok.
4. Fry the fish head until both sides turn slightly yellow.
5. Pick up the spatula and fry your whole body until it turns yellow.
6. Add cool water to stimulate and rejuvenate!
7. If the water level is below the fish head, add scallions and the remaining ginger slices.
8. Prepare two shiitake mushrooms.
9. Slice.
10. Cut three pieces of tofu into large pieces.
11. When the soup turns white, reduce the heat and skim off the foam.
12. Add tofu and sliced shiitake mushrooms. Turn on the fire again and push it open.
13.After boiling, turn to the minimum heat. Stew slowly for half an hour.
14. Wait until the tofu has bubbles and holes~~
15. If the soup is white like milk, it's ready to go. Season with salt.
16. Sprinkle chopped scallions, pepper, and sesame oil on top of the pot!
Tips
Many people say that when stewing fish, cold water should be used instead of hot water, but that's just nonsense. As long as you boil it over high heat for a while, even if it's not wild fish soup, it will be extremely white. As for shiitake mushrooms, I once visited my friend's house to learn from my sister-in-law. They don't have any strange taste and are very fresh, so they are perfect for pairing with grilled fish soup.
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