Second, if you like to eat a little more flavorful on the early release, you can add in the water, the more you cook the more flavorful, out of the pot when the tofu has a honeycomb of small holes, sucked up the soup.
Three, fish head tofu soup practice:
1. Fish head washed, split in the middle, and then chopped into a few large pieces, dipped in kitchen paper towels to remove moisture.
2. Can tofu cut into thick slices, bamboo shoots, ginger cleaned and sliced.
3. Heat a sauté pan over high heat, add oil and sauté the fish head pieces for 3 minutes, then add the soup (or water) after the surface is slightly browned.
4. When the water boils, put the vinegar, and when it comes to a boil, put in the scallion, ginger and bamboo shoots, cover the pot and simmer.
5. When the soup burns to milky white, season with salt and sugar, skimming white pepper and segments can be.