Ingredients ?

1 fish head

1 block of tofu

Some cooking oil

Moderate ginger

Moderate scallion

Moderate salt

Moderate boiling water

Moderate chopped scallion

Moderate chub carp head stewed tofu soup ?

A friend gave me a big head chub, weighing 6.6 pounds.

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Descale the chub, gut it, clean it, and chop off the head and set aside. (I've been organizing this for a while, and because the head is so big, I've split it in half to use) You can usually just buy the head back from the grocery store, which saves you a lot of work.

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Start the pot to fire, the pot is hot, and then pour the oil, and then quickly put the ginger slices and the fish head into the pot to fry, both sides quickly fried, pour boiling water, did not exceed the fish head. Then rinse the tofu and slice it into squares together into the soup pot.

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First boil over high heat, and then turn to low heat to simmer, about 30 to 40 minutes, the size of the fish head is different, the time to grasp their own.

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Uploaded a video, cooking juice to milky white, basically good.

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Finally, you can turn on the heat and then slightly reduce the juice, sprinkle salt to the right amount, out of the pot!

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Look for a large soup bowl, sprinkle a small scallion to enhance the flavor, eat and drink!

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You can use a small bowl to drink the soup directly, and the flavor is gone!

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Tips

1. Chub is also known as the big head chub, its head is big and long and thin body, the most suitable for stewed fish head soup!

2. Stewing process first frying, then boil over high heat, and then slow simmering for 30 minutes, and then finally high-fire burn rolling for a while, the soup will be white and fragrant.

3. In addition to ginger, scallion, other seasonings can not be put, only put the right amount of salt to seasoning, to ensure that the fish head soup fresh.

4. Fish head frying does not need to be too long, and does not need to become golden, a little bit of both sides of the frying, can be poured into the boiling water, while adding tofu block, together with the cooking.