How to Make Delicious Fish Head and Tofu Soup with Sheet Jelly Noodles
Cuisine: Sichuan cuisine. Ingredients: 2 fish heads, 50 g each of shiitake mushrooms and winter bamboo shoots, 100 g tofu. Instructions: First deep-fry the fish heads briefly; then add a little doubanjiang (fermented broad bean paste), scallions, ginger, and minced garlic, add broth and bring to a boil, then skim off the solids, add the shiitake mushrooms, sliced winter bamboo shoots, tofu, soy sauce, salt, MSG, pepper, and cooking wine; once the fish heads are cooked, add the sheet jelly noodles, and when the soup comes to a boil, thicken with a cornstarch slurry and sprinkle with green garlic. That's it.
Cuisine: Sichuan cuisine
Ingredients:
2 fish heads, 50 g each of shiitake mushrooms and winter bamboo shoots, 100 g tofu.
Instructions:
First deep-fry the fish heads briefly; then add a little doubanjiang (fermented broad bean paste), scallions, ginger, and minced garlic, add broth and bring to a boil, then skim off the solids, add the shiitake mushrooms, sliced winter bamboo shoots, tofu, soy sauce, salt, MSG, pepper, and cooking wine; once the fish heads are cooked, add the sheet jelly noodles, and when the soup comes to a boil, thicken with a cornstarch slurry and sprinkle with green garlic. That's it.