Fish head tofu soup seems simple, but to do a good job of this dish also requires certain skills, many people do out of the fish head soup fishy flavor is very heavy, the soup is not thick white, there is no little fresh flavor, is because of the lack of mastery of these skills, the following to share with you the fish head tofu soup detailed practices and techniques, follow the steps to operate, easy to make the soup is thick and white, the meat of the fish head tofu soup, and the meat of tender, and the fish head tofu soup. The first thing you need to do is to make sure that you have a good idea of what you are doing.
Ingredients: fish head, tofu, ginger, cilantro, wild peppers, pepper, salt, cooking oil
Specific steps:
1, prepare a fresh chub head, the fish head from the middle of the cut in two, but do not cut off the gills, clean off the head of the inside of the blood, remove the head of the fish in the teeth and the black membrane, and then in the fish meat at the flower cutter and in the fish bone, so that it is easier to chop two cuts. Chop two knives, so that it is easier to taste; tofu cut into small pieces, ginger cut into ginger, cilantro cut into small segments, wild peppers cut into small segments standby; the other ahead of time to cook a pot of water standby;
2, start the pan, pot pour into the amount of cooking oil, sprinkled with some salt, you can increase the bottom of the flavor of the fish and prevent frying fish head when the pan sticking, the oil is hot under the processed fish head, open the fire and slowly frying, the fish head One side of the frying to slightly charred and then turn over and continue to fry the other side, to be fish head on both sides of the frying to slightly charred and then out of the standby, after frying the fish head can be very good to remove the fish head of the fishy flavor, but also can make the fish head taste more compact;
3, the pot to stay a small amount of oil, oil hot into the cut ginger and wild pepper, open small fire constantly stirring burst out of the flavor, and then into the fried fish head and cut a good white tofu, pour into the appropriate amount of boiled water, boiled water just missed the ingredients on it, cover the pot and open the lid on medium-low heat and simmer for about 15 minutes;
4, 15 minutes after the soup has simmered into a milky white, and then began to seasoning, into the appropriate amount of salt, pepper, gently turning a few minutes and then simmer for about 1 minute you can turn off the heat and out of the pot, into the pan, gently pour into the pot of soup, and finally sprinkled with Some parsley garnish to increase the aroma, this simple homemade fish head tofu soup is done, the soup is thick and white, not a little fishy, very good.
Tips:
1, the head of the fish must be fresh live fish head, fish head in the teeth and black membrane fishy flavor is relatively heavy, so the best is to remove the clean, so you can very good removal of fish head fishy flavor.
2, pay attention to the simmering fish soup must be added to the boiling water, and to add enough at once, do not add water halfway, so that the fish soup will be more tender and white and delicious.
3, seasoning time simple seasoning is good, add the right amount of salt and pepper, do not put raw pumping, old soy sauce, so that the soup will be light and delicious.