Fish head tofu soup is a common soup in our daily life, delicious flavor, soup white as fat, with rich nutrition, high protein content, low fat, easy to digest, easy to absorb, both young and old. It can be a special signature dish in a restaurant for dozens of dollars a serving, or it can be a home-cooked soup on the table of ordinary people. Fish head selection. Fish head should first choose fresh bighead carp fish head or silver carp fish head.

Because these two types of fish heads have more flesh and are thicker. If you don't have these two types of fish head, you can also use the head of a big fish of more than 5 pounds. Fish head soup is usually made by stewing technique, which emphasizes on the original flavor. The production will add colorless seasonings, after a long period of stewing, the dish is fresh and fragrant without fishy taste, soup color milky. Stewed fish head soup is not fishy, deodorization techniques are particularly important.

Stewed fish head, whether it is fried and stewed, fried and stewed, or stewed, the figure is fresh, but many hotels to do this dish, will tell people to pre-marinate, cooking wine and so on. Do not believe this, and then good material, marinated down is not fresh. Remove the fishy odor of fish must be cleaned, rinsed with tap water. Remove the guts, gills and black material from both sides of the spine of the fish. Rub the fish with salt all over the body, inside and out. Place the fish in boiling water (not more than ten seconds) and quickly fish out to scald off the mucous membranes on the fish. Ingredients ready, start a pot of hot oil, oil ninety percent of the heat under a little salt and then put the fish head and ginger, high heat frying, you can shake the pot do not flip, frying fish need patience, frying one side of the golden sprinkle of pepper, freshly ground pepper taste better, this 1 step can be done to fish soup is not fishy. The choice of cookware: this is also the key to the color and creaminess of the fish head soup.

If you do the above four pieces well, but stewed in an iron pot, the result will be poor, because the iron pot will not only fade and affect the color of the soup, but also easy to oxidize and produce the smell of iron. Therefore, it is recommended to stew fish head soup in a casserole or stainless steel cookware. We have done a thorough deodorization preparation early on, so don't use too many spices, a little onion and ginger is enough, otherwise too many and too complex spices will completely replace the fresh flavor of the fish.