Fish head and tail tofu soup

Fish head and tail tofu soup

Introduction:

"This soup is made from the head and tail of bream, which is left over from [Jiaoma fish strips]. It's Stewed with milk white and tofu. It's really appetizing. I've never used bream head to stew soup. I always think that only big fish head can produce milk white soup. Now I finally understand that small fish head can produce soup at all! "

Production steps:

Step 1: put oil in the pot, add green onion and ginger to make it fragrant.

Step 2: remove the head and tail of the fish and fry them over low heat.

Step 3: pour in the right amount of boiling water, bring to a boil, and pour in some wine.

Step 4: transfer the soup to a small casserole.

Step 5: cover and simmer for about 40 minutes.

Step 6: the soup is as white as milk.

Step 7: while stewing, wash the tofu and chop it into small pieces.

Step 8: put it into the stewed fish soup.

Step 9: cover and simmer for about 15 minutes.

Step 10: when the time is up, season with salt.

Step 11: sprinkle some white pepper, and then add some scallion to decorate it.

Materials required:

Head and tail: one each

Tofu: a small piece

Oil: 1 tablespoon

Salt: two teaspoons

Wine: small amount

Onion and ginger: right amount

White pepper: a little

Boiled water: appropriate amount

Note: 1, I stew fish soup, generally with hot water, stewed soup is milk white milk white, zero failure rate, of course, the amount of water is also moderate, and Cong can't fry, otherwise affect the color of the soup. 2. Be sure to use onion, ginger and wine to remove the fishy smell. Add white pepper according to your taste.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light