Fish head and tofu soup(yu tou dou fu tang )

Fish head and tofu soup

Introduction:

"Today's Day is really sultry. The clothes washed in the morning are dried in less than two hours. In this season, it's especially hard for the family's fire leader. The smoky cooking, coupled with the sultry weather, makes a meal full of sweat. Therefore, it's particularly important to reduce the time in the kitchen without losing the delicious ingredients."

Production steps:

Step 1: raw material drawing.

Step 2: pour water into the soup pot and bring to a boil.

Step 3: wash the fish head and put it into the oil pan. Deep fry it in medium heat to make it golden on both sides.

Step 4: put shallots, ginger slices and chopped tofu into boiling water.

Step 5: put in the fried fish head, pour in cooking wine to remove the fishy smell, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

Step 6: when the soup is thick, add salt to taste, turn off the heat, and add a small amount of white pepper when eating.

Materials required:

Grass carp head: one

Tender tofu: two pieces (small)

Shallot: moderate

Ginger: moderate

Wolfberry: moderate

Cooking wine: moderate

Salt: right amount

White pepper: right amount

Note: 1, the production of thick white fish soup, the first step: fish must be fried in oil, the second step must be stewed with boiling water, both indispensable. 2. The boiling water of stewing fish should not be too much. It is better to have no fish head, otherwise the soup is not thick enough. 3. The purpose of adding white pepper is to make the soup taste more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Yu Tou Dou Fu Tang