Salmon head soup is a typical northeast dish. The soup is thick and thick, with rich flavor. It is a must-have dish in the early years of the Northeast New Year, which means that there is more than enough money every year. It is a dish that symbolizes auspiciousness and happiness.

Production method:

Step 1: Prepare salmon head, tender tofu, salt, white pepper, ginger slices, Baiweizeng and chopped green onion for later use.

Step 2: Sprinkle salt and white pepper on both sides of the cleaned salmon head after gilling, and marinate for 15 minutes.

Step 3: oil in a hot pan, sprinkle a little salt, stir-fry ginger slices and remove them.

Step 4: Add the fish head, with the skin side down, and fry over medium heat until the skin is slightly wrinkled and turned over.

Step 5: pour boiling water, the water should be structured at one time, and it is best not to pass the fish head.

Step 6: Cook on high fire for 5 minutes, and skim off the floating foam.

Step 7: Add proper amount of Baiweizeng, turn to low heat, cover and stew for 20 minutes.

Step 8: When the soup is getting thicker, cut the tofu into small pieces and continue to cook for 2-3 minutes.

Step 9: Take it out and decorate it with chopped green onion.