1 comments

Fish Head Tofu Soup

The fish head is a conventional gourmet in the Chinese dish. The fish head is notable for its high collagen, protein, the heart-healthy omega-3 fatty acid, phosphorus and a wide range of minerals, these very benefits for the body health.

INGREDIENTS

• 400g soft tofu, sliced
• 1 large fish head
• 100ml cooking wine
• A few green onions
• a few slices fresh ginger
• 1 teaspoon salt
• 1 tablespoon Chinese wolfberry(option)

Fish Head Tofu Soup Step 1
Fish Head Tofu Soup Step 7

INSTRUCTIONS

1. Rinse the fish head, place on a plate and toss with the 20ml cooking wine. Sprinkle 1g salt on the fish head, and make the fish head covered with a thin layer salt. Marinate it for about 20 minutes.

Fish Head Tofu Soup Step 2

2. Heat wok with oil, fry the head of the fish until crispy brown. Pour the remaining cooking wine in the wok and continue to cook 3 minutes.

Fish Head Tofu Soup Step 3

3. Add the white part of green onion, ginger, and 1500ml water and cook until the soup is rich in white. Then you can use a spoon to scoop the foam, reduce heat and simmer 15 minutes.

Fish Head Tofu Soup Step 4
Fish Head Tofu Soup Step 5

4. Add the tofu, green onion, Chinese wolfberry, and salt. Simmer 3 more minutes then serve.

Fish Head Tofu Soup Step 8
Fish Head Tofu Soup Step 9

Fish Head Tofu Soup
Print Recipe
5 from 1 vote

Fish Head Tofu Soup

The fish head is notable for its high collagen, protein, the heart-healthy omega-3 fatty acid, phosphorus and a wide range of minerals, these very benefits for the body health.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Chinese
Keyword: Tofu soup
Servings: 3
Calories: 234kcal

Ingredients

  • 400g soft tofu sliced
  • 1 large fish head
  • 100ml cooking wine
  • A few green onions
  • A few slices fresh ginger
  • 1 teaspoon salt
  • 1 tablespoon Chinese wolfberry option

Instructions

  • Rinse the fish head, place on a plate and toss with the 20ml cooking wine. Sprinkle 1g salt on the fish head, and make the fish head covered with a thin layer salt. Marinate it for about 20 minutes.
  • Heat wok with oil, fry the head of the fish until crispy brown. Pour the remaining cooking wine in the wok and continue to cook 3 minutes.
  • Add the white part of green onion, ginger, and 1500ml water and cook until the soup is rich in white. Then you can use a spoon to scoop the foam, reduce heat and simmer 15 minutes.
  • Add the tofu, green onion, Chinese wolfberry, and salt. Simmer 3 more minutes then serve.

One Response

  1. Virginia

Reply