Fish head tofu soup
Required ingredients:
Silver carp head 1, tofu 1, onion 1, ginger 1, medlar 20, cooking wine 100ml, and salt 4g.
Step one:
Cut the fresh fish head symmetrically, remove the dirt on the fish head, and wash it with clear water for later use. Cut the onion in moderation, not all of it. Cut the ginger into slices.
Step two:
Pour 15-20ml cooking wine evenly on the fish head, then sprinkle a thin layer of salt evenly, not too much salt, control it at about 1g, and marinate the fish head for about 20 minutes.
Step 3:
The oil in the pot is boiled, and rapeseed oil tastes better. After the oil is heated to 78 minutes, add the fish head and fry on both sides for about 1 minute. For places where it is difficult to fry fish heads, you can pour oil on them.
Step 4:
After frying, sprinkle cooking wine along the edge of the pot and spread it evenly around, so that the steam of cooking wine can take away the fishy smell of the fish head. Then put the sliced onion and ginger into the pot, add about 1, 500ml of cold water, and bring to a boil with strong fire. As long as it keeps boiling for 1.5 minutes, the fish soup will be milky white, and the floating foam will be removed during cooking.
Step five:
Cut the tofu into small pieces, put it in a fish pot, then add the shallots and medlar, add the remaining salt and cook for another four or five minutes.
When cooking this fish soup, some people struggled whether to cook it with hot books or cold water. In fact, I tell you, it doesn't matter what water you use, as long as you cook it long enough and the heat is big enough, you can boil it into milky soup.