Print
Deliciously Nourishing Classic Choice: Fish Head Tofu Soup
Take a bite of the fish head and tofu soup in a cold weather. The fresh fish head and smooth tofu are intertwined together, and the taste is simply too delicious. Today I will share with you the permanent guest on my family’s table - fish head and tofu soup!
INGREDIENTS
Main Ingredients
- ·1 silver carp head (about 400g)
- ·300g Tofu
Additional Ingredients
- ·15g Ginger
- ·10g coriander
- ·10g onion
Seasonings
- ·100ml Oil
- ·5g Salt
- ·2g pepper
DIRECTIONS
Step 1
Ingredients preparation: Take out 400g silver carp head, wash and cut into pieces, cut 300g tofu into cubes, slice 15g ginger, remove the roots of 10g coriander and wash, and cut 10g green onion into chopped green onion.
Step 2
Fry the fish head: Add 100ml of oil to the pan, put the fish head in when the oil is hot, fry for 2 minutes, turn over, fry both sides and add ginger slices.
Step 3
Add water and simmer: Pour 1 liter of water, cover the pot and simmer for 20 minutes until the water boils.
Step 4
Add tofu and stew: add tofu cubes to the boiling water and simmer on low heat for 30 minutes.
Step 5
Seasoning: Add 5g salt and 2g pepper.
Step 6
Add coriander: sprinkle in coriander after 20 seconds.
Step 7
Decoration before serving: Sprinkle with chopped green onions and enjoy!