Luo Fen Fish Head Tofu Soup
This soup dish is prepared by first deep-frying fish heads, then stewing them with shiitake mushrooms, winter bamboo shoots, tofu, and starch sheets, thickening the broth, and finishing with a sprinkle of green garlic.
Ingredients
fish heads
2
shiitake mushrooms
50g
winter bamboo shoots (sliced)
50g
tofu
100g
doubanjiang (broad bean paste)
a pinch
scallions (minced)
to taste
ginger (minced)
to taste
garlic (minced)
to taste
broth
as needed
soy sauce
to taste
salt
to taste
MSG
to taste
pepper
to taste
cooking wine
to taste
glass noodles
as needed
garlic chives (for garnish)
to taste
Instructions
1
Step 1
First, fry the fish heads briefly.
2
Step 2
Add a little doubanjiang, scallions, ginger, and minced garlic. Once the broth comes to a boil, skim off the residue.
3
Step 3
Add shiitake mushrooms, winter bamboo shoot slices, tofu, soy sauce, salt, MSG, pepper, and cooking wine.
4
Step 4
Once the fish heads are cooked, add the glass noodles. When the soup comes to a boil, thicken with cornstarch and sprinkle with garlic chives. Serve.
