Fish head soup with bean curd and bamboo shoots(chun sun dou fu lu yu tou tang )

Fish head soup with bean curd and bamboo shoots

Introduction:

"Mom likes to eat fish, no matter big or small, as long as it's fish, she likes it! Mother's fish is also very simple, not braised, not fried fish, not fried, is stewed fish soup. My mother often said that the most scientific way to eat fish is to make fish soup and stew all the nutrition in the fish bones into the soup. I like to eat the fish soup made by my mother and also like to eat the fish soup --- the thick fish soup is my mother's dish. "

Production steps:

Step 1: get ready to eat

Step 2: remove the gills and scales of the perch head, wash and drain.

Step 3: heat the oil in the pan, put down the fish head and stir fry it,

Step 4: put ginger slices, water, add wine, boil over high heat, simmer over medium heat for 15 minutes

Step 5: if the fish head is large, use a shovel to break it.

Step 6: put down the bamboo shoots

Step 7: put down the tofu and bring to a boil over high heat for 10 minutes

Step 8: add salt and cook for 1 minute

Step 9: add onion, garlic, chicken essence and pepper.

Materials required:

Bass head: 650g

Tofu: 1 piece

Spring bamboo shoots: 100g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Add enough water at one time. 2. If there are guests to eat, the fish do not need to be broken. It's better to keep it intact.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chun Sun Dou Fu Lu Yu Tou Tang