Ingredients
350g dragon head fish cut into oblique sections
200g diced southern tofu
100g leafy Wenzhou pickles
p>2 tablespoons oil (30ml)
3 tablespoons Shaoxing rice wine (45ml)
1 tablespoon Zhenjiang mature vinegar (15ml)
Garlic granules 1 tablespoon (15g)
5 slices of ginger
1 small handful of coriander
1 teaspoon of salt (5g)
1 white sugar /2 teaspoon (3g)
500g water
Method
Heat the oil in the wok over low heat and sauté the garlic and ginger until fragrant.
Pour in the dragon head fish, turn up the heat, gently stir the fish pieces with a spatula, fry for a few minutes, add rice wine, mature vinegar, white sugar and salt in sequence, cover and cook briefly.
Put cold water and Wenzhou pickles into the pot and bring to a boil. After simmering for 5 minutes, add the diced tofu and sprinkle in the coriander segments and serve.
Tips
Fry the ginger slices and the dragonhead fish together and then add water to make the soup. The fish soup will be very white.
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Reader’s message
My friend is sick and can only eat liquid food, and at the same time, he must ensure adequate protein intake. So I learned how to make this fish soup here. It is indeed full of color, aroma, taste and nutrition. It has been well received by everyone.