Tofu fish head thick fish

Overview

A fish with tofu and fish head. The soup is rich in color, smooth and refreshing.

Tags

• hot dishes
• bean starch
• chicken essence
• clean silver carp head
• cooking wine
• coriander
• fatty tofu
• green onions
• lard
• old ginger
• pepper noodles
• salt

Ingredients

Steps

1. 1 Take out the boxed fat tofu and cut into thick shreds.

   

2. 2 teaspoons of pea starch, add 2 times of water;

   

3. 3 coriander stalks, cut into sections.

   

4. 4 Heat the pot, add 2 teaspoons of lard over medium heat;

   

5. 5 About 150 grams of clean silver carp head, 10 grams of old ginger slices, 4 teaspoons of cooking wine, 1 green onion cut into sections, soaked in water for 10 minutes, drained and fried in a pan for about 10 minutes;

   

6. 6 Put the fish head aside, add 10 grams of shredded old ginger and fry until fragrant;

   

7. 7 Pour boiling water into a soup basin;

   

8. 8 Add 0.5 teaspoon of pepper noodles and cook over high heat until the soup turns white, take out the fish head, shredded ginger, and add shredded tofu;

   

9. 9 Add 0.5 teaspoon of salt and cook over medium heat for 5 minutes;

   

10. 10 Add 0.5 teaspoon of chicken essence and coriander root segments, add water starch in batches and mix until thickened. When oily beads appear, pour into the soup pot and sprinkle with coriander leaves.