Simple but unabated -- Spanish mackerel bean curd soup

Simple but unabated -- Spanish mackerel bean curd soup

Introduction:

"The processed Spanish mackerel leftovers can be made into a bowl of milk white fish soup, which can nourish yourself and will not waste the ingredients. The method is simple, the ingredients are simple, and the taste is absolutely not simple."

Production steps:

Step 1: the raw materials include the head, bone and skin of Spanish mackerel

Step 2: the raw material of North tofu, North tofu cut into small pieces of appropriate size

Step 3: scallion and ginger

Step 4: set the oil in the pan and start frying until the fish head and bone

Step 5: fry until both sides of the fish head are scorched, add scallion and ginger and stir fry slightly. Don't be afraid to destroy the shape in this process. The last thing you drink in this soup is soup and you eat tofu, so you don't need to consider these when frying

Sixth step: Tips: add a little Baijiu to stir fry while you can effectively remove the fishy smell in the fish soup, but dosage must be noted that too much wine will affect the original flavor of the soup.

Step 7: add an appropriate amount of water. Depending on the number of people, you can add a little more water, because the water will be lost when the soup is thickened. After adding water, you will find that the soup in the pot will directly turn milky white. This color is due to frying fish

Step 8: after the soup in the pot rolls, add tofu and turn it to low heat for boiling. After boiling for half an hour, you can drink it

Step 9: before leaving the pot, add appropriate amount of white pepper and salt, and roll a few rolls to enjoy the delicious fish soup

Step 10: weigh out the fish soup, just weigh out the tofu and soup

Step 11: finished product drawing

Materials required:

Spanish mackerel head: moderate

Fish bone: moderate

Tofu: right amount

Onion and ginger: right amount

Baijiu: moderate amount

Salt: right amount

White pepper: right amount

Water: moderate

Note: simple way to make delicious fish soup. The reason why we choose Beifu is that it is hard and can fully absorb the delicacy and nutrition of fish soup.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh