Fat head fish and bean curd soup(pang tou yu dou fu tang )

Fat head fish and bean curd soup

Introduction:

"The fat head fish we made last time has been wiped out for several days. Today, we met a tofu seller and bought one. When we got home, we began to work hard. After making the fish head soup, I secretly tasted it first. Ha ha, it's delicious. It's very fresh and fragrant. "

Production steps:

Step 1: thaw the fish head and wash it

Step 2: cut tofu into pieces

Step 3: chopped green onion, sliced ginger, sliced garlic, fragrant leaves, star anise, cinnamon

Step 4: fry fish head in hot oil pan

Step 5: add onion, ginger, garlic, star anise, fragrant leaves and cinnamon

The sixth step: pour in the right amount of Baijiu.

Step 7: add pepper powder

Step 8: add some sugar

Step 9: add appropriate amount of vinegar

Step 10: add appropriate amount of water

Step 11: cover and bring to a boil over high heat. Turn to medium heat and simmer for 20 minutes

Step 12: add tofu and simmer for about 10 minutes

Step 13: add MSG and salt to taste

Step 14: Sprinkle with coriander

Materials required:

Chubby head: one

Tofu: one piece

Oil: right amount

Salt: right amount

Pepper powder: right amount

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Onion, ginger and garlic: right amount

MSG: right amount

Coriander: moderate

Note: fry the fish head first, and the soup is milky white

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Pang Tou Yu Dou Fu Tang