Fish head and tofu soup

Fish head and tofu soup

Introduction:

"Fish head tofu soup, lazy people's amazing soup!"

Production steps:

Step 1: cut the tender tofu into small cubes, wash the fish head and Flammulina velutipes, peel and slice the ginger, flatten the garlic and slice it.

Step 2: add proper amount of oil into the frying pan, heat the oil and add the fish head, fry until the fish head is golden on both sides.

Step 3: pour proper amount of oil into the casserole, add ginger slices and garlic slices, stir, stir out the flavor and release the fried fish head.

Step 4: add 3 bowls of clean water, 2 teaspoons of salt and proper cooking wine, cover with high heat and boil for 30 minutes, until the soup is milky white.

Step 5: add the cut tofu, Flammulina velutipes and medlar, simmer for 10 minutes.

Step 6: Sprinkle coriander and you can get out of the pot.

Materials required:

Bighead: 1

Box of tofu: 2 boxes

Flammulina velutipes: 250g

Coriander: 2

Salt: right amount

MSG: right amount

Wolfberry: 5g

Precautions: 1. Heat the pot, wipe the bottom of the pot with ginger slices, heat the oil, and then fry the fish head to prevent the fish head from being cut. I didn't use ginger to be lazy this time. 2. If you want the fish head soup to be fragrant and milky white, you must fry the fish head in oil until it is golden yellow, and then pour in water to stew it into a thick white soup.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light