Main ingredient: bighead carp head 1.　

Supplement: 1 catty of tender tofu.

Seasoning: 2 pieces of ginger, scallions, pepper and monosodium glutamate.

Cooking process

Practice 1

1, bighead carp head open into two sides, wash and set aside.　

2, tender tofu cut into slices, soaked in cold water and set aside.　

3, ginger peeled and cut into slices, scallions cut into segments.　

4, the oil boiling, the fish head into the, both sides fried until slightly yellow, pour cool water (water covered fish head can be), high heat will be fish head soup cooked white, and then turn the fish head side, will be put into the tofu, put salt (like spicy people can be put into the dry chili pepper at this time), and then cook for 3-5 minutes.　

5, open the pot sprinkled with pepper and a small amount of monosodium glutamate (if you do not like it can not put), pot and then sprinkled with scallions can be.

Method 2

Main Ingredients:

1 fathead fish head 500g tofu 200g scallions 2 ginger 1 small garlic 3 cloves starch

Seasoning:

30g cooking oil 2 tbsp soy sauce 1/2 tbsp wine 1 tsp pepper 1 tsp salt 1 tsp sugar 1 tsp MSG 1 tsp Preparation:

1. tofu into the pot, slow simmering over low heat, to be burned through, take out the fat head of fish head into the plate; soup boiled, thickened with water starch, burned through, poured into the plate can be.

Chef's Tips

1, the bigger the fish head the better;

2, must be pan-fried in oil (can not be fried), otherwise you can not cook like milk as white soup;

3, cook the fish as little as possible to turn, because the more fish soup more fishy;

4, monosodium glutamate (MSG) in the meat and fish in the Lei when the taste effect, with a good so that people can not feel the taste of MSG flavor, it should be less to be put.

4, MSG is a good way to enhance the flavor of meat and fish.