Fish head and tofu soup

Ingredients preparation

Main ingredients: one silver carp head, one piece of tender tofu, and 15g of seafood mushrooms.

Accessories: A handful of coriander, an appropriate amount of green onions, a little ginger slices, and white wine.

Seasoning: 3g edible salt, 1g sugar, a little pepper, a little oil, a little cooking wine, 3g chicken essence.

Ingredients processing

We wash the fish heads we bought. When washing, we pay special attention to removing the black film inside the fish and the gills of the fish heads, and then use raw After the powder is evenly spread, rinse with cold water.

After rinsing the fish head, we start marinating it. Prepare a large bowl, put the washed fish head into the bowl, then add ginger slices, a spoonful of cooking wine, and scallions to squeeze out the juice and put them in together. Inside the bowl. The purpose of this step is to remove the fishy smell and increase the aroma.

Finally, cover with plastic wrap and marinate for 15 minutes. When marinating the fish head, we can boil a pot of water first and set aside.

Cut the tofu into strips and set aside. It is more appropriate to use soft tofu here. Then remove the seafood mushroom heads, rinse them and set aside. The purpose of adding seafood mushrooms is to increase the umami flavor of the fish head soup.

Start making

First we prepare a pot, heat it and add oil, then pour out the hot oil, then add base oil, and now place the marinated fish head with the knife edge down. Put it into the pot, turn on low heat and fry the fish head for 2 minutes on each side.

After frying for 2 minutes, turn the fish head over and fry for another 2 minutes, for a total of 4 minutes. When both sides of the fish head are fried until golden brown, turn it back to the original position.

Now we add 3g of white wine, pour it from the side of the pot and fry for 30 seconds. The purpose of this step is to use the white wine and high temperature to take away the fishy smell.

After 30 seconds, we add the boiling water prepared in advance. You can add more boiling water because some fish soup will evaporate during the cooking process.

First bring the soup to a boil over high heat. After boiling over high heat, skim off the foam. After skimming off the foam, add a few slices of ginger and tofu, then boil over medium heat for 8 minutes. The purpose of this step is Boil the fish stock until thickened.

After 8 minutes, add the prepared seafood mushrooms, then turn to low heat and cook for 3 minutes. The purpose of this step is to cook out the delicious flavor of the seafood mushrooms. After 3 minutes, we add 3g of edible salt and white sugar. 1g for freshness, and a little pepper to serve.