Fish head and tofu soup

Overview

The previous article introduced boiled fish, so I will use the remaining fish heads to make a snow-white fish head tofu soup!

Clean the fish head, cut the tofu into pieces, and chop the ginger
First fry the ginger in the oil pan (these are too expensive these days and I don’t even buy garlic at home. If you have garlic, you can put it in together)
Then put the drained fish head into the oil pan and fry on both sides
Then add half a pot of water and take out the ginger that just popped into the pot. Turn on high heat and simmer for fifteen minutes.
Then add the tofu cubes and a drop or two of vinegar along the edge of the pot to release the calcium. Turn up the heat and cook for five minutes.
When the fish soup is boiling white, add an appropriate amount of salt (it’s not good to add salt too early) and it’s ready to serve!