How to make Egyptian fish head soup

1. Prepare all the ingredients.

2. Cut the fish head in half, remove the gills, and clean with clean water.

3. Use kitchen paper to absorb the moisture.

4. Soak the soft tofu in light salt water for 10 minutes.

5. Take it out, rinse it gently with water and cut it into small pieces.

6. Wash coriander (cilantro) and cut into sections.

7. Peel the ginger, pat it with the back of a knife, put it into a hot oil pan and sauté until fragrant.

8. Add the fish head and fry over medium-low heat until golden brown on both sides.

9. Add appropriate amount of hot water, be sure to heat the water, so that the soup will be fragrant, fresh and sweet.

10. After boiling over high heat, add the soft tofu.

11. Continue to cook over high heat until the soup is milky white. Add coriander before turning off the heat.

12. It is absolutely fragrant and delicious, and it also has the effects of clearing heat and moisturizing, strengthening the spleen and replenishing qi, warming the stomach and beautifying the skin.

13. Tender tofu combined with fried and fragrant fish head. Milky white soup, super calcium supplement, especially suitable for growing children and the elderly.

Tips

1. Be sure to remove the gills when cleaning the fish head, otherwise the fish soup will have a strong fishy and earthy smell.

2. The fish head must be fried until golden brown before adding water.