鱼头豆腐汤

Fish Head Tofu Soup

Name: Fish Head Tofu Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 whole (about 500g) salmon or sea bass head; 300 g silken tofu, cubed; 20 g ginger, smashed; 3 stalks scallions; 15 ml Shaoxing wine; 1 g white pepper; 15 ml vegetable oil

⏱️ Prep: 10 min🔥 Cook: 35 min⏰ Total: 45 minMEDIUM

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🛒 Available at: Whole Foods

Servings

Ingredients

Amount	Ingredient	Notes	Substitute
1.0 whole (about 500g)	salmon or sea bass head鱼头	—	any white fish head or fillets
300 g	silken tofu嫩豆腐	cubed	—
20 g	ginger姜	smashed	—
3.0 stalks	scallions葱	—	—
15 ml	Shaoxing wine绍兴酒	—	—
1.0 g	white pepper白胡椒粉	—	—
15 ml	vegetable oil食用油	—	—

Instructions

Fry fish head until golden

Season fish head with salt. Pan-fry in oil 4 min per side until golden. Remove.

Simmer to milky white(30 min)

Add ginger to the same pot, fry 30 sec. Return fish head, add 1.5L boiling water (BOILING — key for white broth). Add Shaoxing wine. Boil hard 15 min — the rapid boiling emulsifies the fats, turning the broth milky white. Add tofu, simmer 10 more min. The broth should be opaque like milk.