2, add 5 bowls of boiling water, you can pass the fish head, and then add 4 pieces of ginger, 2 pieces of onion, 10 pepper. The fire boils down to a small fire and keeps boiling.
It's normal to froth in the soup during cooking. If you mind, you can skim the fat and stew for 10 minutes, and then add 1 spoon of cooking wine.
Tofu can be made according to your own preferences. Old tofu or tender tofu will do. Slice tofu, put it directly in the pot and roll it into thousands of fish. Tofu is not afraid to stew for a long time.
The secret of fish head soup lies in frying fish, which makes it easier to make thick white soup. After stewing for 20 minutes, it was obvious that the soup had turned milky white. At this time, add some mushrooms and fungus, and continue to stew for 10 minutes.
6. Stew the fish head soup for about 25-30 minutes, add appropriate amount of white pepper and salt to taste, sprinkle some coriander to refresh and stir well. The soup is especially fresh, and it is as white as fat, which is very successful. Both old people and children like drinking.
Matters needing attention
1. Before stewing the fish soup, fry the fish head and color it, so that the cooked soup is sweeter and milky.
2. You can add mushrooms according to your own needs. Vegetables such as auricularia auricula and white radish have better nutritional effects.
Fish head soup is fresh and the original taste is perfect. Do not add monosodium glutamate or chicken essence, so as not to spoil the original flavor.
4. Put pepper and coriander; No monosodium glutamate, chicken essence and star anise.