Fish head Tofu Soup for two fish(yi yu liang chi zhi yu tou dou fu tang )

Fish head Tofu Soup for two fish

Introduction:

"A grass carp is divided into three parts. The head and tail of the grass carp are used to make soup, and the body of the grass carp is used for other purposes. So that's the name. Fish head and tail must be fried yellow, and then put hot water, so that the soup is not fishy, and soup white as milk. In addition, in order to get rid of the fishy smell, the fish head should be treated, and the fish teeth inside should be removed. In this way, the fishy smell can be removed and the mouth will not be broken when sucking the fish head. In addition, put a little vinegar can also go fishy; before the pot, sprinkle some white pepper, in addition to go fishy, but also because the fish is cool, pepper just can drive cold, but also increase the aroma

Production steps:

Step 1: a grass carp, clean up, cut into three sections

Step 2: use only fish head and tail

Step 3: remove the gills and teeth, clean them, split the head in half, and cut off the fins on the tail

Step 4: put the oil in the pan and heat it to 60%

Step 5: put the fish head and tail into the pot and fry them over low heat

Step 6: turn over, fry the other side and cook a spoonful of cooking wine

Step 7: pour in hot water, water over the head and tail of the fish, put in a few pieces of ginger, pour in a spoonful of rice vinegar, cover the pot, bring to a boil over medium heat, turn to low heat

Step 8: after boiling for about 10 minutes, the soup turns milky white

Step 9: cut tofu in advance

Step 10: spread the bean curd evenly in the soup and continue to simmer for about 10 minutes

Step 11: soup white tofu soft, add salt, white pepper, gently stir evenly

Step 12: take out the pot, put in the basin and sprinkle with coriander. The delicious and nutritious fish head tofu soup is ready. Drink a bowl while it's hot. It's really moisturizing! So delicious is so simple!

Materials required:

Fish head: one

Fishtail: one

Tofu: one piece

Rice vinegar: a small spoon

Cooking wine: 1 teaspoon

Salt: right amount

White pepper: half a teaspoon

Coriander: one

Ginger: a small piece

Note: after removing the gills and teeth of fish head, it is not only hygienic, but also greatly reduces the fishy smell; after the water is boiled, turn the low heat to cook slowly, the soup is white, and the fish is not scattered; tofu is cut into small pieces or large pieces, which is easier to taste; pepper can remove the fishy smell, increase the aroma, and disperse the cold.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Yi Yu Liang Chi Zhi Yu Tou Dou Fu Tang