How to make fish head tofu soup?

Ingredients: 600g silver carp head, 400g tofu (South).

Accessories: 75g of winter bamboo shoots, 25g of fresh mushrooms and 20g of green garlic.

Seasoning: peanut oil 30g bean paste 15g ginger 10g sugar 5g cooking wine 10g salt 3g soy sauce 5g monosodium glutamate 2g each.

The practice of fish head tofu soup:

1. Wash the head of silver carp, scale it, dig 2 knives deep near the back of the head, wrap it in bean paste and marinate it with soy sauce. Wash the winter bamboo shoots, slice them and steam them. Wash the green garlic and cut into sections. Wash ginger and cut into powder.

2. Cut the tofu into pieces with a length of 4 cm and a thickness of 1 cm, blanch it in a boiling water pot, remove the beany smell and take it out.

3. Put the net pot on medium fire, pour in peanut oil and burn it to 80%. Fry the fish head until it turns yellow, drain the remaining oil, add wine, add sugar and soy sauce and cook slightly. Turn the fish head over, scoop in about 750g of soup, add tofu slices, cooked bamboo shoots, mushrooms and Jiang Mo, boil and stew for about 5 minutes, then stew for about 2 minutes, skim off the floating foam, add green garlic, refined salt and monosodium glutamate to taste, and serve.

For more information about Fish Head Tofu Soup, please see Mint.com Food Bank/Restaurant/Fish Head Tofu Soup.