How to make stewed fish head and tofu soup

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  1.Clean the fish head, sprinkle with a little salt and marinate for twenty minutes.(This fish weighs 15 and a half kilograms.It was caught in the subsidence area.The fish head is cut off and weighs 5 kilograms and 8 taels.Cut into two halves and eat half at a time.)

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  2. Prepare ginger slices and green onion segments.

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  3. Heat the oil in the pot, fry a few slices of ginger in the hot pot and cool down.

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  4. Remove the fish head and fry until both sides are slightly brown.

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  5. Use the spatula to brown the whole body as much as possible.

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  6.Add cold water and stir, rejuvenating!

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  7.Water enough to cover the fish head, add green onions and remaining ginger slices.

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  8. Prepare two Pleurotus eryngii mushrooms.

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  9. Slice.

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  10.Three pieces of tofu, cut into large pieces.

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  11.When the soup turns white, turn to low heat and skim off the foam.

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  12.Add tofu and king oyster mushroom slices.Then turn to high heat and open.

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  13.After boiling, turn to minimum heat.Simmer for half an hour.

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  14.Wait until the tofu is foamy and has holes~~

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  15.When the soup is as white as milk, add salt to taste.

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  16. Take out the pan and sprinkle with chopped green onion, pepper, and some sesame oil!