Tofu and Fish Head Soup

Name: Tofu and Fish Head Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 g Silver carp head (standard preparation - remove scales, gills, and entrails; chop off behind the gill cover); 250 g Tofu (cut into rectangular blocks); 200 g Choy sum stems (washed); 3 cup Second stock; 1 Ginger (peeled, washed, sliced thin); 3 tsp Fine salt; 2 tsp MSG; 1 tsp White pepper; 0.5 tbsp Cooking oil; 0.5 tbsp Shaoxing wine

Pan-fried silver carp head simmered with tofu in rich stock yields a milky-white broth, tender tofu, and a deep, savory flavor.

35 min

Easy

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Ingredients

Silver carp head (standard preparation - remove scales, gills, and entrails; chop off behind the gill cover) 400 g

Tofu (cut into rectangular blocks) 250 g

Choy sum stems (washed) 200 g

Second stock 3 cup

Ginger (peeled, washed, sliced thin) 1

Fine salt 3 tsp

MSG 2 tsp

White pepper 1 tsp

Cooking oil 0.5 tbsp

Shaoxing wine 0.5 tbsp

Instructions

Ingredient preparation

Clean the silver carp using the standard method: remove the scales, gills, and entrails, then chop off the head behind the gill cover. Wash the choy sum stems. Peel and wash the ginger and slice it thinly.

Pan-fry the fish

Heat the cooking oil in a wok to about 30 percent hot (low-medium temperature). Add the fish head and ginger slices and pan-fry until cooked through, then splash in the Shaoxing wine.

Simmer the soup

Pour in the second stock and add the fine salt, MSG, and tofu (cut into rectangular blocks). Cover and bring to a rolling boil over high heat until the broth turns milky white, then add the choy sum stems and white pepper and transfer the soup to a serving tureen.