Fish head tofu white radish ginger coriander salt tea oil monosodium glutamate

Recipe practice:

1. Remove the gills from the fish head, wash and drain the inner black film, cut it, and sprinkle a little salt evenly inside and outside the fish (avoid too much salt, just a little, and then sprinkle salt mainly to prevent the pan from sticking when frying).

Wash these materials for later use.

Buy tofu and put it in water, then take it out and cut it into pieces or shapes you want when cooking.

4. white radish, ginger cut into silk, pepper cut into sections.

5. Heat the pan, pour in 150Ml oil, smoke and put in the fish head.

6. When the fish enters the pot, don't touch it, let it fry for about 5 minutes (because there is less oil and the fish head is big, you can turn the pot at this time to make the oil fry evenly everywhere). When the surface of the fish head is golden yellow, you can insert the spatula into the bottom of the fish head and turn it over, and continue to fry the other side until it is slightly golden yellow. The fish must be fried thoroughly before it smells good. )

7. Put in a big bowl of cold water.

8. The position of the water just flooded the fish head, and add shredded ginger.

9. You can add salt when the fish soup is boiled into white water. If you don't know how much salt to add, you can try to add less salt first, taste the salty taste of the soup yourself and then increase the amount of salt. It should not be too salty, otherwise it will overwhelm the taste of the fish itself, and it should not be too light. I usually make about 6 grams with a seasoning spoon. )

10. Boil the salt for 2 minutes, then add the pepper.

1 1. Add tofu and shredded radish, cook for 2 minutes, add a little monosodium glutamate and sprinkle with coriander.