Ingredients

5g of fresh fish head; 1 tablespoon of salt; 2 tablespoons vegetable oil; 3 slices of ginger; 2 onions; 1/2 spoon of cooking wine; 2 pieces of tofu

Method

Prepare the materials, wash the fish head, cut it in half

Dry the fish head, fry it in the oil pan until both sides are golden

After the fish head is fried, pour in a proper amount of boiling water (the amount of water does not exceed the fish head), add ginger, scallion and cooking wine, boil the soup with high fire, and then simmer for 3 minutes

Add the cut tofu again. 4 shallots; 3 slices of ginger; 1 clove of garlic; 1 dried pepper; Delicious fresh soy sauce; Cooking wine; Salt

Practice

Chop shallots into chopped green onion, slice ginger, cut dried peppers into small pieces, and cut garlic cloves into minced garlic.

remove gills and viscera from the fish head (it is usually cleaned when you buy it in the market), wash it, put it on a plate, put a little salt on it, put the sliced ginger on it, pour in cooking wine and let it stand for 5 minutes.

boil the boiling water in the steamer, and steam the fish head in the steamer for 15 minutes.

take the fish out of the steamer, remove the ginger slices, add chopped green onion, minced garlic and dried Chili, and pour in delicious fresh soy sauce.

pour the cooking oil into the pot, and the oil will burn up in the fire, and the oil will smoke, and then the hot oil will be poured on the chopped green onion.

Materials

One fish head is about 4g; 25 grams of tofu; Edible oil; Steamed fish and soy sauce; Cooking wine; Pepper; Salt; Sugar; Onion; Ginger; Garlic; Aniseed; Amomum tsao; Starch

Practice

Clean the fish head

Blanch the tofu

Cut the blanched tofu into small pieces for later use

Put the oil in the pan, heat it, and fry it on both sides until it is slightly yellow

Put the fish head aside, add the onion, ginger and garlic slices and saute until fragrant

Add appropriate amount of boiling water. Cover and simmer

Stew the fish soup until it is milky white

Put the tofu in the pot

Cook it in steamed fish and soy sauce and simmer slowly

Add pepper and salt to taste when it is completely cooked, and thicken it with water starch

Use a big fish head

; A small piece of ginger; A loofah; A little salt, pepper and rice wine

Practice

Wash the fish head, cut it in half and put it in a bowl for later use.

cut ginger in half and pat it to pieces for later use, and cut loofah into small pieces for later use.

Heat the wok until the fish head is slightly yellow, and then turn the wok until it is slightly yellow. Put some water into the wok

Put the ginger in, put the loofah together, then cover it, turn the fire to high heat and turn it to medium heat. After about 3 minutes, you can see that the fish soup is milky white.

add pepper and salt, and the fish head soup will be ready.

materials

1 head of crucian carp; 2 grams of tofu; Appropriate amount of onion; Appropriate amount of ginger; Appropriate amount of garlic; Appropriate amount of shallots; Appropriate amount of cooking wine; Appropriate amount of salt; Appropriate amount of chicken essence

Practice

Divide the fish head in two and wash the blood stains inside

Cut off the fish teeth at the throat of the fish head, throw away

Marinate the fish head with cooking wine for a while, you can remove the fishy smell

Rinse the tofu with water, cut it into rectangular strips

Heat it in a pot, put a little oil in it

Put the fish head in the pot and fry it slowly over low fire. If you like soup, you can add more water and cook it on low heat until it boils. Change it to medium-low heat for more than ten minutes and it turns milky white.

Add tofu and cook for five minutes, then add salt and chicken essence to taste.

Sprinkle with shallots and serve.