Clear Stewed Fish Head Tofu Soup

Method

1. 01

   Step 1

   Clean the fish head thoroughly and marinate with a little salt for twenty minutes. (This fish weighed 15 jin (7.75 kg), caught in a collapsed area. The fish head weighed 5 jin 8 kg), and I split it in half and ate half at a time.)

   

2. 02

   Step 2

   Prepare ginger slices and scallion segments.

   

3. 03

   Step 3

   Heat oil in a wok, then fry a few slices of ginger in the hot oil.

   

4. 04

   Step 4

   Add the fish head and fry until both sides are slightly golden brown.

   

5. 05

   Step 5

   Use a spatula to lift the pan and fry the whole thing until golden brown.

   

6. 06

   Step 6

   Add some cold water and it will rejuvenate your youthful energy!

   

7. 07

   Step 7

   Add water to cover the fish head, along with scallion segments and the remaining ginger slices.

   

8. 08

   Step 8

   Prepare two king oyster mushrooms.

   

9. 09

   Step 9

   slice.

   

10. 10

    Step 10

    Cut three pieces of tofu into large chunks.

    

11. 11

    Step 11

    Once the soup turns white after boiling, reduce the heat to low and skim off any foam.

    

12. 12

    Step 12

    Add tofu and sliced ​​king oyster mushrooms. Then turn up the heat to high and bring to a boil.

    

13. 13

    Step 13

    After bringing to a boil, reduce to the lowest heat and simmer for half an hour.

    

14. 14

    Step 14

    Wait until the tofu bubbles and has holes.

    

15. 15

    Step 15

    When the soup turns milky white, it's ready. Add salt to taste.

    

16. 16

    Step 16

    Sprinkle with chopped green onions, pepper, and sesame oil after cooking!