Fish Head Tofu Soup (Small Batch)

Fish Head Tofu Soup (Small Batch)

Ingredients

• Half Fish head
• 1 Tofu
• 10 Ginger
• 1-2 Red chili
• 5 Celery
• 1 Perilla leaves
• to taste Scallions
• 30 Cooking oil
• to taste Cooking wine
• to taste Boiling water
• to taste Salt
• to taste Sugar
• to taste Oyster sauce

Instructions

1. Prepare all ingredients as shown.
2. Heat the wok until dry, then rub the bottom with a few ginger slices. Turn to high heat, pour in oil and swirl to coat the wok. When the oil starts to smoke slightly, add the fish head and fry until golden brown on both sides.
3. Add ginger slices and red chili to release their aroma. Pour in a circle of cooking wine to remove any fishy smell.
4. Pour in enough freshly boiled water to cover most of the fish pieces. Keep the heat on high and maintain a rolling boil – this is how the soup turns milky white.
5. Add tofu and white parts of scallions. Season with salt, sugar, and oyster sauce to taste.
6. Cut celery. Add the celery stalks first. I also added a few stuffed tofu puffs. Simmer for about 10 minutes. Add more boiling water if the liquid reduces too much.
7. Add celery leaves and perilla leaves. Cook for 3 minutes.
8. Sprinkle with chopped scallions, then turn off heat and serve.
9. A large bowl of milky white fish head tofu soup is ready! Delicious and flavorful!