Materials/Tools: salmon head, tofu with fat, coriander, white pepper, starch, scallion, cooking wine, water, oil, ginger, pots, bowls, knives and pots.
1, scallion peeled and washed, ginger rubbed and sliced, coriander washed and chopped. Remove the outer packaging of the inner fat tofu and cut into small pieces; Clean the head of salmon and cut it into pieces.
2. Put the fish head in a basin, add a tablespoon of cooking wine, sprinkle with salt and marinate for ten minutes.
3. Add an appropriate amount of cooking oil after the hot pot. The oil is warm, put in salmon pieces, and fry on medium and small fire until both sides are slightly burnt. Add ginger slices and scallion, stir-fry the fragrance, and pour half a tablespoon of cooking wine to remove the fishy smell.
4, add the right amount of boiling water, at least not the fish pieces, stew on high fire 10 minutes. When the soup becomes milky white, open the lid, add the cut tofu and boil, cover it and simmer for 10 minute.
5. Add a little white pepper and add a little salt according to your taste. Turn to medium heat, pour two tablespoons of water starch and thicken until the soup is slightly thick. Finally, sprinkle coriander powder out of the pot.