meggyzhao,2014-12-04
A grass carp is divided into three sections, the head and tail of the fish are used to make soup, and the fish body is used for it. Hence the name. The head and tail of the fish must be fried in oil and then put hot water, so that the soup is not fishy, and the soup is as white as milk. In addition, in order to remove the fish, it is also necessary to process the fish head and remove the fish tooth part inside, so that when eating, it can be fishy, and it will not break the mouth when sucking the fish head. In addition, putting a little vinegar can also go fishy; sprinkle some white pepper before the pot, in addition to fishy, but also because the fish is cool, pepper can just drive away the cold, but also increase the aroma.
Ingredient breakdown
Production steps
1. 1 grass carp, clean up and cut into three pieces
2. Use only the head and tail of the fish
3. Remove the gills and teeth and wash them, split the head in half, and cut off the fins on the tail
4. Heat oil in a pan until 60% heat
5. Fry the fish head and tail on a low heat on the yellow surface
6. Turn over the noodles, fry the other side and cook a spoonful of cooking wine
7. Pour in hot water, the water is not over the head and tail of the fish, add a few slices of ginger, pour a spoonful of rice vinegar, cover the pot, bring to a boil over medium heat, reduce the heat
8. After cooking for about 10 minutes, the soup turns milky white
9. Cut the tofu into cubes in advance
10. Spread the tofu cubes evenly in the soup and continue to simmer for about 10 minutes
11. When the soup is soft, add salt and white pepper and stir gently
12. Remove from the pot, pot and sprinkle with parsley segments. Fresh and nutritious fish head tofu soup is ready, drink a bowl while hot, but it is really moist! It turns out that delicious is so simple!
Tips
After the head of the fish is removed from the cheeks and teeth, it is both hygienic and greatly reduces the fishy smell; after the water is boiled, it is necessary to turn the heat to low and cook slowly, the soup is white, and the fish meat is not scattered; the tofu is cut into small pieces or large pieces, which is easier to taste; pepper can remove the fishy gas and increase the aroma, but also dispel the cold.