In the world of food lovers, a popular rhyme goes: “Ladies who eat fish are more beautiful, gentlemen who eat fish are healthier, children who eat fish are smarter, elderly folks who eat fish live longer, and nations that eat fish flourish!” The combination of fish head and tofu creates a flavorful and nourishing soup. Fish head is low in fat and calories. As tofu and fish meat collide and simmer in the pot, weaving together a rich and velvety broth, you will discover that it becomes an excellent companion during chilly weather.
Ingredients for Fragrant Fish Head Soup：
| fish head | one |
| tofu | one |
| Ginger | 20g |
| Scallion | 2 pieces |
| egg | one |
| Aromatic vinegar | 3ml |
| sesame oil | 5ml |
| Salt | 6g |
| Pepper powder | 3g |
Steps:
1.Choose a large fish head, clean it thoroughly, and remove the fins. Make decorative cuts on the fish body. (The cuts help to enhance the flavor while stewing and also give the soup a creamy white color.)
2.Cut the prepared tofu into small cubes measuring 2 centimeters, tie two scallions into knots, and slice 20 grams of ginger.
3.Heat the pan, add cooking oil, and wait for the oil temperature to reach 230 degrees Celsius. Place the fish head in the pan and fry until both sides are golden brown. Remove the fish head, allowing the excess oil to drain. (Please remember to take precautions to prevent burns from hot oil while frying.)
4.Add a small amount of oil to the pan and wait for the oil temperature to reach 200 degrees Celsius. Crack the eggs into the pan and fry them until they are cooked. Plate the fried eggs and set them aside.
5.Pour oil into the pan and add ginger to sauté until fragrant. Once fragrant, add eggs and fish head.
6.Add boiling water to the pan, enough to cover the fish head. (Adding a wrapped egg is to take the taste of the fish soup to the next level.)
7.Simmer over high heat until the fish soup turns creamy white, then add the tied scallions and 3g of salt to enhance the base flavor of the soup. Cover the pot and simmer for 20 minutes.
8.Finally, add the tofu and sprinkle with white pepper to remove any fishy odor and enhance the aroma. Season with salt to taste just before serving.
9.There you go, enjoy your meal and savor this delightful dish that will bring warmth to your entire body on a cold day!
Pro tip:
1.Prior to stewing the fish head, it is recommended to make a couple of incisions to further enhance the flavor.
2.Once the soup starts boiling, it is essential to cook on high heat for a few minutes; this process will result in a thicker and whiter soup.
3.When serving the fried fish head and tail, whether to drizzle it with yellow wine or cooking wine, and whether or not to add vinegar to the fish soup, is entirely up to personal preference. Leaving them out will preserve the authentic fish flavor with a hint of earthiness, while adding cooking wine and vinegar can partially mask the fishy smell and introduce a distinctive taste.