Stewed fish head soup, choosing what kind of fish head and tofu is also a very critical step, the best choice is fathead fish is also called silver carp, this fish head is larger, the body is smaller, the head can account for one-third of the body, the fish head meat is delicate, delicious and rich in protein.
For tofu, we can choose tender tofu, tender tofu not only has more water, the taste is more smooth and tender, it is easier to cook, and the inside of the tofu will be honeycomb after cooking, so that it can quickly enter the flavor, so it is recommended to make fish head tofu soup You can choose tender tofu, but if there is no tender tofu, you can also use old tofu or inner fat tofu instead. Old tofu will be harder than other tofu, and it will not break easily with less moisture, and it will be more difficult to taste.
Next, I will present you with the method of stewing fish head tofu soup:
Ingredients: Fatty head fish, soft tofu and ginger.
When buying a fish head, discuss with the merchant to clean it first and cut it in half. When you get home, wash it carefully to remove impurities. Then, sprinkle with salt and ginger slices, add some cooking wine, and marinate for about 30 minutes to remove the fishy smell of the fish, which will make the fish head more beautiful.
Cut the tofu into slices and set aside, then pour oil into the pan, put the tofu in the pan along the edge of the pan, fry until golden brown on both sides, and then remove it.
Then put the fish head in the pan and fry until it is slightly golden brown on both sides, the fried fish head can remove the fish, and it can also stimulate the oil, so that the soup base becomes a rich milky white.
Pour in an appropriate amount of cooking wine, add ginger slices and garlic. Then pour an appropriate amount of boiling water, boiling water should be added enough at one time, no need to add water halfway, this step is also very critical, and be sure to use hot boiling water, so that the fish soup will become white, simmer for 15 minutes on high heat to make the milky white soup base more rich, and then put the tender tofu into the pot and continue to simmer for 5 minutes, then add pepper and salt to taste, and finally sprinkle some green onions to garnish, you can get out of the pot.
Summary: When preparing fish soup, it is recommended to use salt and pepper for seasoning in order to maintain the original flavor and flavor of the fish. These two seasonings will neither spoil the umami of the fish nor avoid the fish soup being too fishy. It is not recommended to add MSG or chicken essence, as they will suppress the freshness of the fish soup and allow the flavor to be masked, and choosing the right seasoning can make the fish soup more intense.
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