Black Fish Tofu Soup
Pan-seared snakehead fish segments meet boiling water to create a famously milky-white broth, enriched with tofu cubes and white pepper for a rich, savory, collagen-laden soup.
Instructions
- 1
Ingredients: one fresh black fish, a box of tofu, a small amount of green onions and ginger.
- 2
Clean the snakehead fish and cut it into sections for later use.
- 3
Put cold oil into a hot pan and fry the black fish sections until golden.
- 4
After frying, add scallions and ginger and stir-fry.
- 5
Cook in cooking wine.
- 6
Add boiling water, and remember it must be boiling water, so that the soup will be white.
- 7
Add the tofu and simmer for about 15 minutes, season with salt and pepper, and it's ready.
- 8
The finished dish, black fish tofu soup, is ready when the broth is white and thick, with a delicious salty and fresh taste. Black fish is nutritious and suitable for consumption in spring.
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Ingredients
Main Ingredients
- black fish650g
- Tofu350g