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

Fish head and tofu soup

Introduction:

"Spring is the season for all things to grow and grow. There is a 12-year-old boy in his family who is in the stage of development. He needs to supplement nutrition. Because of avian influenza, chickens and ducks don't dare to eat. Just eat fish."

Production steps:

Step 1: prepare the ingredients ~ ~ ~ half of the head of pangtouyu, an appropriate amount of old tofu, an appropriate amount of watery black fungus, an appropriate amount of scallion, ginger and a little pure milk (pangtouyu is also called silver carp)

Step 2: put the sliced tofu into water and boil it, then take it out for later use

Step 3: heat up the frying pan, pour the oil and fry the fish head on both sides (before frying the fish, wipe the pan with ginger slices and the hot oil in the pan, so that the fish won't stick to the pan)

Step 4: transfer the fried fish head into the soup pot, add boiling water, add oil, onion and ginger, and bring to a boil over high heat

Step 5: cook the fish head for about a quarter of an hour, put in the old tofu, boil the fungus, pour in a little milk, make the soup milky white, add salt, MSG, sprinkle a little black pepper

Step 6: add a few carrots and finish!

Materials required:

Fish head: 1

Old tofu: right amount

Moderate amount: Auricularia auricula

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Black pepper: right amount

Milk: moderate

Salt: right amount

MSG: right amount

Note: fish soup with a little pure milk will not only make the fish soup thick, but also make the fish soup taste better

Production difficulty: unknown

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Dou Fu Tang