Green Tofu Fish Soup

Main ingredients.

Seasoning.

Pick the sweet potato leaves and wash them. I used about 100 grams of pure leaves here which is a bit too much, 50 to 60 grams should be about enough.

Remove the head and belly from the tofu fish and then remove the meat. Hold the tofu fish's tail toward you and its dorsal fin toward your right hand. Hold the knife close to the middle of the dorsal fin. Push the knife forward to make a slit, and then pull the knife close to the main bone to remove the fish meat. The second piece is taken out in the same way, but the knife is under the fish bone.

This is how the meat is taken.

After removing the head and belly from the fish, wash it and remove the meat. Cut the fish meat into 2 to 3 cm long and 5 to 6 mm wide. Then mix it with half a tablespoon of chicken powder and half a tablespoon of fish sauce and marinate.

Blanch the sweet potato leaves with oil and salt water, rinse, squeeze out the water and chop into small pieces for later use.

Heat the pan with oil (more oil), add ginger slices and sauté until fragrant. Sweet potato leaves have a strong green smell. Stir-frying with ginger oil can reduce the green smell.

Stir-fry over medium-low heat for about 1 to 2 minutes.

Then add chicken stock and boil for about 40 seconds, then add half a spoonful of chicken powder, a few sugars, fish sauce, and pepper. The amount of fish sauce is just right because the fish has been marinated in fish sauce to avoid being too salty, and about 1 tablespoon of pepper.

Season the soup and bring it to a boil. Turn to high heat and add the tofu fish.

The tofu and fish will be cooked when it is boiled. Do not cook it for too long or it will completely fall apart.

Turn to medium heat and thicken with starch water, and finally add some tail oil to increase the gloss.

It’s crazy😄

Let me try the taste for everyone first😜

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