Red Soup Old Tofu Stewed Silver Carp Head

Name: Red Soup Old Tofu Stewed Silver Carp Head
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Split silver carp head and pan-fried firm tofu braise in a rosy broth perfumed with rose fermented tofu, chili sauce, and white pepper. Silky fish gelatin and chewy tofu soak up the gently spicy, deeply savory soup.

45 minNewMedium Hot Dishes Stew Mild Spicy

Instructions

1
Remove the scales, gills, and intestines from the silver carp, then wash it clean and drain.
2
Cut the silver carp head in half, marinate the tail with salt to eat tomorrow, and use the fish head to cook today.
3
Prepare a piece of firm tofu. For braising, it's better to use firm tofu as it has a chewy texture and is less likely to break apart.
4
Heat oil in a pan, add the firm tofu and fry until both sides are golden brown, then remove.
5
Heat oil in the pan, add the fish head and cut it a bit, then add cooking wine to remove the fishy smell.
6
Add water equal to the amount of ingredients, and put in ginger and green onions.
7
Add some dark soy sauce, light soy sauce, and pepper.
8
Add 4 spoons of red fermented bean curd sauce; I used the fragrant and mellow rose fermented bean curd sauce.
9
Add half a spoon of chili sauce. Our family doesn't eat much spicy food, but those who like it can add more.
10
Bring to a boil over high heat, then simmer over medium heat for 20 minutes.
11
Put in the old tofu.
12
Add some salt, but be careful to add only a little, because the red fermented milk is also salty, and simmer over medium heat for 10 minutes.
13
Add 1 spoon of garlic sauce, or if not available, add some minced garlic, and bring to a boil over high heat.
14
Just sprinkle some chopped green onions and serve.