Fat fish head 1000g

Tofu 200g

Oil, salt, vinegar in moderation

Scallion, ginger, cilantro in moderation

Pepper, garlic in moderation

How to make Fish Head and Bean Curd Soup

1.Fat fish head to remove the gills and giblets, scrape off the black inner membrane with a knife. (Seller processed)

2. Minced green onion, sliced ginger.

3. Pour oil in a pot and heat the oil to 60 or 70%.

4. Put in the fish head and fry brown.

5. Fry one side and then the other.

6. Add green onion and ginger, and then fry.

7. Add the water over the fish head and bring to a boil.

8. Skim off the foam with a spoon. Add salt, vinegar. Cover the pot and continue to cook on medium heat for twenty minutes.

9. Cut tofu into cubes and set aside.

10. Twenty minutes after the soup becomes milky white.

11. Add tofu and cook for five minutes over low heat.

12. Sprinkle pepper and garlic. It can be out of the pot!

13. Add some parsley, fresh fish soup on the table! Finished picture to a!

Tips

Oil six or seven percent hot, fish head pan frying will not stick to the pan; add vinegar is to remove the fishy flavor; salt can be appropriate to add less, try to maintain the original flavor of the soup.