Fish head 1 piece

250 grams of tofu

seasoning

salt

of appropriate amount

chicken essence

a little

scallion

a little

ginger

5 grams

pepper

of appropriate amount

vegetable oil

of appropriate amount

water

4 bowls

How to cook fish head soup

1. Wash the fish head and split it in half from the middle.

2. Heat the oil in the pot to 70% heat, and fry the fish head pieces in the pot until both sides are slightly browned.

3. Turn the fish head to one side of the pot, add the onion and ginger, stir-fry slightly, inject 4 bowls of hot water, cover the fish head and cook until it boils, and change to low heat for more than ten minutes until the soup is milky white.

4. Put the diced tofu in, cook for about 5 minutes on medium heat, and add salt, chicken powder and pepper.

knack for cooking

1, wipe the bottom of the pot with ginger before frying the fish, and pour a little oil, so that the fish is not easy to touch the bottom.

2. When frying, don't rush to turn over. When frying golden, turn it over and fry the other side. (If you are afraid of fishy smell, add a spoonful of cooking wine and a few drops of vinegar after frying, cover the lid for a few seconds and then open the lid to remove the fishy smell.)

3. When adding water, be sure to add enough boiling water at a time. The heat must come before the soup will be thick and white.

Nutritional efficacy

The combination of fish head and tofu: the fish head is rich in glial protein, with low fat and calories. It has the effects of invigorating spleen and qi, warming the stomach, beautifying and moistening the skin; Tofu is rich in protein and calcium, and has the functions of clearing away heat, moistening dryness, promoting fluid production and detoxicating, and lowering blood lipid. Stewing fish head and tofu into soup can not only warm the body and strengthen the brain, but also make people's skin moist and delicate.