Fish head

150g

fish tail

150g

tofu

250 grams

Chinese wolfberry

10g

condiments

energy

20 grams

verdant

Proper amount

coriander

Proper amount

oil

Proper amount

salt

Proper amount

step

1. Wash coriander and onion, peel and slice ginger, wash Lycium barbarum, and cut tofu into 4 pieces for later use;

2. Heat the oil in the pot, stir-fry the ginger slices, and fry the fish head and fish tail in the pot until both sides turn yellow;

3. Put it in a pot and cook until it boils;

4. Blanch the fried fish head, fish tail and ginger slices in a pot to remove floating foam;

5. Put down the tofu and cook until the soup turns white;

6. Crush coriander and onion into the soup, season with salt, and sprinkle with medlar.

skill

The most important process of cooking this soup is to fry the fish first, and then when cooking the fish, the oil and water are fully mixed to get a thick white soup color.

If the fish is not fried first, not only will it not have a thick white soup color, but the cooked soup will also have a fishy smell, and the fish will be easily boiled.