★ Add oil to the pan and heat it. Stir-fry the lower part of shredded ginger, add fish head and fish tail, add the remaining shredded ginger, add a bowl of water, and cut tofu into small pieces.
★ Bring the fire to a boil and simmer for a few minutes. When the soup turns a little pale, turn to medium heat, add salt and a few drops of light soy sauce (or not), cook for about 10- 15 minutes, and turn off the heat. Sprinkle chopped green onion and white pepper when drinking.
PS: 1, it is best to add enough fish soup at one time, and do not add water in the middle, so as not to affect the concentration and taste of the finished dish;
2. Frying fish is the key to make fish soup milky white, but frying for 1-2 minutes is enough. Ginger and water can be added after turning over.
3, be patient, you don't have enough time, and the soup color will not be white if you don't master the heat well.
The best choice for making fish head soup is bighead carp, also known as "chubby fish", but I have to choose because I bought a big catfish this time, but it tastes good!