It is better to use hot water 1. When choosing ingredients, the main ingredients must be fish heads and tofu. Let’s talk about fish heads first.

The best choice for making soup with fish heads is to use silver carp heads. The biggest feature of silver carp is that it has a rich flavor, but it also has disadvantages, that is, there are too many soft spines on the body. Generally speaking, many people don’t like it.

The reason for eating silver carp is because there are too many soft spines, but if you use the silver carp head to stew soup, there is no problem. There are no spines on the fish head.

For tofu, try to choose old tofu. The texture of old tofu is relatively hard and can withstand stewing.

Basically, there is no need for other ingredients. This dish is all about the flavor and nutrition of the soup. There is no need to add other ingredients such as vegetables, otherwise it will affect the taste and color of the soup. However, seafood mushrooms or shiitake mushrooms

You can add some. Mushrooms are the freshest among plant ingredients. Firstly, they can enhance the umami flavor. Secondly, they do not affect the color of the soup. You can also add some soaked vermicelli.

2. Handling of Ingredients The focus of handling ingredients when cooking is basically to remove the fishy smell from animal ingredients, and fish heads are no exception.

The most fundamental way to remove the fishy smell from food is to soak it in water. For example, all kinds of meats. The longer you soak them, the more the fishy smell will be removed.

It is relatively simple to deal with silver carp heads here. Just rinse them with water several times to wash away the fish blood and mucus on the surface.

As for tofu, in order to remove the beany smell, you can blanch the whole piece of tofu. If you find it troublesome, you can ignore it.

Then split the silver carp head in the middle, sprinkle some salt inside the split fish head, and marinate for 10 minutes to enhance the flavor.

In addition, when marinating, you can put some green onion knots and ginger slices to remove the fishy smell, and sprinkle some cooking wine to remove the fishy smell and add a bit of wine flavor to the fish.

2. Simple ways to make fish head tofu soup 1. Fry the fish head. If you want to stew the fish head soup, the fish head will not be too rotten when it comes out of the pot. You need to fry it here. In addition, it is also necessary to make the soup milky white.

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Here is another popular science on how to make the soup milky white. Regardless of whether it is broth or fish soup, use these animal ingredients to stew the soup. Fry the ingredients. After the skin produces a special lipid substance, the soup will be cooked.

, the color will be white, very beautiful.

There are also techniques when frying silver carp heads. First, heat the pan with cold oil. This will not be explained in detail. In addition, sprinkle some salt on the bottom of the pan to provide a certain isolation effect. The most important thing is that after the fish heads are put into the pan,

Fry over low heat. Do not flip it before it is set. Just let it continue to fry slowly until the bottom is browned before flipping it. Otherwise, the fish skin will easily stick to the pan.

Fry until golden brown on both sides.

2. Heat the water in the pot. Only three kinds of seasonings are needed. After frying the fish heads, you can add water. This is what we talked about at the beginning. Should we add cold water or heated water?

The answer is, heat the water.

Some people may have questions, isn’t it often said that “cold water stews fish, hot water stews meat”?

Why do you add hot water to the fish head stew here?

When cooking, we must understand the principle. The so-called "cold water stews fish, hot water stews meat". Cold water stews fish to make the fish firmer and has a chewier texture. Hot water stews meat to stew the meat.

It is softer, but the fish head is stewed here. There is no or very little fish meat in it. Stewing it in hot water makes it easier to produce umami flavor.

After adding hot water, you can put the old tofu in. Depending on your personal preference, some people just like to put a whole piece of tofu in and stew, and that's fine too.

The whole process of stewing must be done over medium heat. Only in this way can the umami substances in the fish head be penetrated, the soup color can be more milky, and the soup can be mellow. As for how the fish head will be stewed, don’t be afraid.

, what you drink is soup, and the stewing time is controlled at 8 minutes.

2-3 minutes before serving, reduce the heat to low, add prepared seafood mushrooms, shiitake mushrooms or vermicelli, and season before serving.

The seasonings are very simple, just three types of salt, sugar, and white pepper.

There is a principle for seasoning dishes: if the ingredients themselves are very fresh, use less or even no seasoning (except salt).

The white sugar here is to increase the freshness appropriately, and the most important thing is the white pepper. Almost all salty soups are inseparable from the white pepper. No matter how poor your cooking skills are, adding white pepper to the soup will make the taste better.

Take it to the next level immediately.

3. Before serving, drop some sesame oil and sprinkle some chopped green onion or coriander. It is delicious. After adjusting the flavors, this soup is ready to serve. Don’t forget to add a few drops of sesame oil and sprinkle some chopped green onion before serving.

Or coriander, just like when a woman is going out, she has already dressed up beautifully. If she sprays some perfume before going out, it will be even more perfect.

When you get here, a bowl of fish head and tofu soup with delicious taste, rich soup and milky white color is ready.

In fact, the whole process is not complicated. If you master a few techniques, you can make a qualified fish head soup.