Fish is a kind of meat food that we often eat in our life. It has high nutritional value and is rich in protein, unsaturated fatty acids and carbohydrates. It is good for our brains, such as chopped fish head, braised fish pieces, grilled fish, steamed bass, etc., which are all common fish flavors.

After entering the winter, I believe many friends like to drink soup, because the weather in winter is cold and dry. Have a bowl of thick soup, and you will be warm all over. If you make soup with fish heads, it tastes particularly delicious. If you can't make fish head soup well, then learn the right way from me.

Ingredients: fish head, tender tofu, salt, pepper, beer, shallots, sugar, medlar, chopped green onion and Jiang Mo.

Production steps:

1. First of all, we need to buy a fish head at the fish stall, ask the shopkeeper to help us handle it, break it, and then rinse it under running water.

2. When cleaning, the black membrane, teeth, gills and other parts in the fish head must be completely removed, which are the sources of fishy smell of fish soup.

3. After the fish head is cleaned, cut two holes in the thick part of the fish back with a knife, then put it into a large bowl and add a proper amount of pepper to taste it. 10 ml beer.

4. Then take two shallots, break them off and evenly spread them on both sides of the fish head. Then spread the shallots on the bottom of the bowl and marinate the fish heads for 20 minutes to remove the fishy smell.

5. When pickling, cut some ginger slices, a small bowl of chopped green onion, and then cut a piece of tender tofu, cut it into long strips with a knife and put it on a plate for later use.

6. After the fish head is marinated, dry its surface moisture with kitchen paper towels to prevent oil splashing during frying, then pour more cooking oil into the pot, wet the iron pot first, pour it out after the fire boils and smokes, and then add a proper amount of cold oil.

7. Then put the prepared ginger slices into the pot, stir-fry them on low heat until they are slightly yellow. Put the fish head and skin down, put them in the oil pan and fry them slowly over low heat.

8. Fry one side of the fish head for about six or seven minutes, turn it over and continue frying. When frying until golden brown, turn to high heat and pour enough boiling water into the pot.

9. Be sure to add enough water and boiled water at one time, so that the fish soup will be thick and white. Adding water halfway is easy to dilute the flavor of fish soup. After the fire boils, use a spoon to skim off the floating foam in the pot.

10, stew for about five minutes. After the fish is cooked, add tofu. After three minutes, add some salt to the pot to taste, and then add a little sugar.

1 1. Stir well to dissolve the seasoning, sprinkle a little medlar before taking out the pot, and add a little chopped green onion to enhance the fragrance.

12. After all the ingredients are out of the pot, they can be out of the pot and put into the bowl. A delicious fish head tofu soup is ready. The soup is thick and white, the tofu is tender and smooth, and the fish is not fishy or firewood.

When cooking fish head soup, you must remember to put four things, that is, pepper, beer, ginger and a little sugar. Put the four things aside, mainly because cooking wine is not needed. Cooking wine can only deodorize if it is cooked at high temperature.

The second kind is garlic, which is rich in flavor and will mask the umami taste of fish soup. The third and fourth kinds are Zanthoxylum bungeanum and star anise, which are easy to cause the bitterness of the soup when put into fish soup.