Silver carp and tofu soup(lian yu dou fu tang )

Silver carp and tofu soup

Introduction:

"I haven't made fish soup for a long time. Today, my mother bought a black silver carp. I sliced out the fish meat and used the fish head, fish tail and fish bone to make fish soup. I feel that the fish soup I made today is not as thick as the thick silk I made before. Maybe it's because the pot I used was smaller and the fish didn't fry well. I should pay attention to it in the future. "

Production steps:

Step 1: clean the silver carp, do not use the fish under the slice, cut the fish head from the middle but do not cut it off, cut the fish bone into pieces, wash the tofu and cut into large pieces, slice the ginger, wash the Angelica sinensis and medlar for later use

Step 2: stir fry ginger slices in hot oil

Step 3: put the fish in and fry until both sides are slightly yellow

Step 4: pour in plenty of boiling water, put in Angelica and boil for 5 minutes

Step 5: add tofu and wolfberry and cook for 10 minutes

Step 6: add a little salt

Materials required:

Silver carp (head, tail, bone): moderate amount

Tofu: right amount

Ginger: right amount

Angelica: right amount

Wolfberry: moderate

Salt: right amount

Oil: right amount

Note: 1 fish soup must be first into the oil pan fried for a while to cook a white fish soup. Add enough water at one time, and use boiling water or hot water. It's my habit to put some Angelica in my family, or not.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Lian Yu Dou Fu Tang