The fish head soup eaten outside is milky white and looks delicious. Did you put milk in it? No, it's cooked with fire. My aunt at home said she didn't drink fish soup before because it smelled fishy. Since she came to my house, she has fallen in love with drinking fish soup, because it is not fishy at all and is very delicious.
material
A chubby fish head (also called bighead carp and silver carp) (about1.2kg).
A box of tender tofu
A handful of onions
Jiangyikuai
4 grams of salt
About 20-30 Lycium barbarum (not needed)
Cooking wine 100 ml
How to make fish head tofu soup?
Prepare materials. The fish head must be killed now. You can't buy a box of tofu, but tender tofu will do.
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Pour the cooking wine evenly, and then sprinkle a thin layer of salt evenly. The salt used here is about 1 g, and the remaining 3 grams are taken out of the pot. Marinate for 20 minutes. About 15-20 ml cooking wine was used here. We'll talk about the rest later.
Find an old non-stick pan and put rapeseed oil in it. Don't use a new non-stick pan, because the thorns on the fish head can easily scratch the coating.
Fry the front side first and stew for another minute.
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Because there is not much oil, I will tilt the pan and fry it for about a minute.
One minute on the right, too.
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Turn it over, don't wait, go straight to the next step.
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I turn left.
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I give you a right.
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Spray the cooking wine evenly along the edge of the pot, that is, pour it into a circle. Be sure to cook in a pot, so that the smell of wine will come out and take away the fishy smell of fish. Be sure to pour out all the cooking wine in the recipe.
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When the cooking wine dries, we slice the ginger and then cut a little onion. Many people just put the whole bundle of onions in and cook them. When the soup is ready, the onion will turn yellow, which does not meet my requirements for high value. But we couldn't put it down, so we cut off the scallion and put it in for cooking.
Put it in the pot together
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Add 1500 ml cold water (more can be added). Don't worry about cold water or hot water. To tell the truth, as long as the time is long enough and the fire is big enough, everyone can cook milky soup.
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Cover the pot and bring it to a boil.
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Keep the fire boiling for at least 12 minutes.
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Skim off the foam when cooking with a spoon.
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Look, is the fish soup very white? If it is not white enough, continue to cook on high fire. If it is white enough, reduce the heat and stew for 10 minutes, and then proceed to the next step.
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Wash Lycium barbarum with warm water, without soaking, and wash it.
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Next, prepare tofu, so pull the boxed tofu and take it out of the box.
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Take out and cut into pieces.
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Pour it into fish soup
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Boil over high heat (if it is old tofu, you can put it five minutes in advance)
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Knot the spring onion and put it in (this spring onion is so hard, I tried my best, so I can only do this.
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Put the washed wolfberry in, too.
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Season with salt
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Take out a big soup bowl from the pot, fresh eyebrows ~
skill
Be sure to boil over high fire and put enough water at once, because the fire dries easily.