The second is tofu. Or that, not that the food market bought tofu on the line, mainly depends on the process. With white wine a reason, grain brewed and alcohol blended are white wine, grain wine is worthy of called white wine, drink comfortable. The quality of the tofu is also mainly reflected in the process. The traditional practice of soaking beans, grinding, dregs, simmering pulp, point brine, molding the entire process is manually operated, a catty of soybeans out of more than two pounds of tofu, but very fragrant, pure tofu flavor. Industrial practices everything to the machine to complete, a catty of beans out of seven or eight pounds of tofu, doubling the production cycle, the output doubled several times. Made of tofu than artificial still look good, is not the fragrance of tofu. Fish head tofu soup must be artificial tofu.
Finally, the stew. Gwangsan stew bones or the most ancient method, simple flavor. General 1 - 4 pounds of fish head, as long as a split in half, no longer change the knife into small pieces, otherwise they all become bone spines. Lard hot pan fry fish head on both sides with yellow, give boiling water to the fish head completely submerged, roughly twice the head of the fish, to the green onion segment pat ginger and sweet wine. Keep the heat high, and in ten minutes the soup will begin to turn white. When the soup becomes milk-like white, put in the tofu slices, and then wait until all the tofu floats up, give salt to adjust the salinity, three minutes later, turn off the fire, give the pepper crushed to enhance the aroma, cilantro garnish, pots into the dish.