Main Ingredients

One chub fish head, a number of fishballs

A number of leftover trimmings from the fishballs

Supplementary Ingredients

One piece of tofu, a sufficient amount of green onion, ginger and garlic

A small amount of cooking wine and a small amount of light soy sauce

Salt, a small amount of star anise

Steps for making tofu stewed with chub fish head

1. This fish head looks so sad~ Maybe because I kept it in the freezer after making the fishballs yesterday, and I just took it out of the freezer to defrost it now, and it seems to be a little bit impatient to wait for it, and feels that it's been left out for too long by me.

2. After thawing the fish head, clean the blood on it with water.

3. Put in a porcelain pot with green onions and ginger marinade, here I use a small scallion, in fact, generally use a large onion, but H brother does not understand, bring me back to the small scallion, but fortunately the results of the latter proved that did not affect the delicious. We must remember Oh, in order to fish head better flavor, we must use our hands to rub the onion and ginger section a few times, this will help the flavor penetration.

4. The cooking wine should also be put a little, the purpose is clear to everyone, in addition to the fishy flavor. Also remember, to use your hands to fish head massage down Oh ~

5.? Take advantage of the fish head in the SPA in the spare time, we hurry to cut the tofu, this time to emphasize is that the tofu do not buy the kind of too tender, it is easy to stew crushed, if you really don't like to eat that kind of old tofu as I do, then also to choose a relatively firm point, boxed tofu on the avoidance of that is too tender, is not suitable for doing this dish. In addition, when cutting tofu, pay attention to the thickness, never too thin, to have a certain thickness, but not more than one centimeter, that is too thick again, not easy to taste.

6. Prepare some more green onions and ginger, in addition to adding some garlic cloves, just now in the pickled fish head is not put garlic, because the pickled fish head of green onions and ginger is to be thrown away, can not continue to use, not to mention just now we rubbed a little bit, can not be used again. The onion, ginger and garlic prepared here is to be used when stewing fish.

7. After all the preparations are ready, look at the table there is still time, you might as well wash your hands, and now certainly full of fishy hands, as well as the smell of onions, ginger and garlic, plus just busy work for a while, it must be sweaty, go wash your face, drink some iced water, standing on the balcony to blow the wind good ~ wait for you to rest almost, the head of the fish brother of the SPA is also done, this time you on the pot, hot, pour the oil, I used the oil temperature comes up, and the oil temperature comes up. Corn oil, when the oil temperature comes up, put the fish head, remember, do not put the marinade just now, oh, just put the fish head. Fry both sides, fry until the fish head browned, and have the aroma when you can proceed to the next step.

After the fish head is fried out of the flavor just prepared onion, ginger and garlic into the pot, continue to fry a little, this time you will smell in addition to the smell of fish, there is also the fragrance of green onion, ginger and garlic, I personally prefer star anise, so I put two halves of star anise.

8. This time to add soy sauce, soy sauce color is too heavy, it is easy to let the soup become black, so I put the seasoned soy sauce, the taste is very fresh, the color is just a finishing touch.

9.? This time to add an appropriate amount of water, as to how much water to add, depending on the size of your fish head and the portion of the dish, generally to add tofu in the back, the water should be no more than the fish head and tofu.

10. When the water boils, add the tofu.

11.? Remember the fish balls you made yesterday? I put them in the freezer in a tupperware box yesterday, so now I'm taking them out and adding them when the soup boils.

12.? Throughout the process remember to always simmer on medium-high heat oh, so that the soup will be white. Stewing about 25 to 30 minutes or so is about right, of course, if you have time, you can then stew longer, because as I said earlier, a thousand stewed tofu ten thousand stewed fish, these two ingredients are very forbidden to stew things, the more stewed the better, so if the first meal is not eaten, the second meal when you will feel more delicious than earlier. Pro out of the pot before adding salt Oh, do not in order to taste early to add salt, you know that is very detrimental to health, I have always emphasized, delicious and healthy one can not be less.

13. Finally add the scallion. Remove from the pan as soon as the scallions are added.

14.? As I told you earlier, my blood sugar has been a little high lately, so I'm trying to eat as little rice as possible, and I'm replacing it with corn tortillas. This corn pancake is not easy to get, in the south of us do not like the north as can often eat this kind of thing, so my mother went through a lot of effort in a store specializing in Northeast specialties to find me these pancakes, are bagged, the shelf life of 180 days, so that I can slowly eat it. These pancakes are sugar free, but have the sweetness of the grain, which is delicious. They really go well with the fresh fish soup.