Fish head, containing a lot of protein, is sweet and refreshing, suitable for all ages! Especially in the south, the price of fish head is much more expensive than that of fish body. Fish head soup is a common soup system, and the most common practice is "fish head tofu soup".
The method of fish head soup is 1. The fish head must be cleaned, washed several times with clear water, and the gills, scales, teeth and black film in the belly of the fish should be cleaned, which are the main sources of fishy smell. After treatment, rinse with clear water and drain. Marinate the fish head with cooking wine, ginger and onion for half an hour to remove fishy smell, and remove ginger and onion before cooking.
Boil a pot of boiling water first, and then use it later. This is very important, very important, very important.
3. Heat the pan, add oil, and stir-fry a little more than usual. When the oil temperature is 60% hot, add ginger slices, pour the fish head, and fry the fish on both sides until both sides are a little golden.
Fried fish can remove some fishy smell, and also make the fat in the fish produce emulsification reaction, so that the fish soup becomes milky white. Fried fish can also make protein easier to dissolve and make fish soup more nutritious.
When frying fish, you can cut tofu into your favorite size and shape, and then soak it in warm water for 3 minutes. This will remove some beany smell and then drain the water for later use.
5. fry both sides of the fish until they are a little golden. This process takes about 5 minutes. At this time, the boiling water should also be turned on. Pour boiling water into the pot. After the boiling water goes down, the emulsification reaction produced by the fish head begins to release. You can see that the boiling water turns white immediately. If cold water is added, the fish will shrink, so there is no way to release it. How to stew fish soup?
Add enough boiling water at a time, and it is not recommended to replenish water later, which will affect the taste of the soup. You can put 1 root shallot again, which can remove the fishy smell and enhance the fragrance. (Tie the onion into a knot)
6, always keep the fire, the higher the temperature, the fish soup will become more and more milky white, the same color as milk.
7. At this time, you can see that bubbles are formed and some oil floats on them. You can skim the foam and oil with a spoon and clean it. You can only see a pot of milk boiling and tumbling there. After the fire lasted for 3 minutes, it was changed to a small fire for 5 minutes.
8. Pour in the tofu and continue to stew for 3 minutes. Now you can add Chinese wolfberry. If you add it earlier, it will boil and go bad.
9. Remove the onion knots before the pan, add salt to taste, add white pepper to enhance fragrance, and sprinkle with chopped green onion or coriander. If you don't like the taste of pepper, you can add a little, which will make the taste heavier.
10, eat out of the pot. The fish soup stewed in this way is milky white in color, fresh and fragrant in taste, thick in soup, rich in nutrition and not fishy and smooth.