How to Make Milk Fish Soup?

The method:
1,Cut the fish head in half and remove the gills; Break the backbone into about 2-inch pieces, and leave about 2 inches of tail.2, Add 10 grams of oil to a pot, stir-fry with ginger slices and spring onions until fragrant, rinse off the sides of the pot with the oil.Place the fish head, tail, and backbone in the pot and fry on high heat for 1 minute on each side. 3, Use boiling water (not cold water) to pour along the edge of the pot, submerging the fish.



4,Cut the tofu and add it to the pot. 5, Cook for 8-10 minutes on high heat until the broth turns milky white.6, Add salt, monosodium glutamate (MSG) for seasoning.7, Serve the fish soup in a bowl and sprinkle with chopped coriander or substitute with chopped spring onions if unavailable.The dish is called "Milk Soup Fish Head", but no milk is added during preparation; it just has a creamy taste when eaten. If using large carp heads, this would be called "Milk Soup Fish Head Soup".



Pour the fish broth into a bowl.Sprinkle some cilantro on top. Add chopped onions (or omit if unavailable), and the milk-flavored fish soup is ready.
   


Note: This dish is called "Milk Flavor Fish Soup", but no milk is added during preparation; it just has a milky taste when served. If using carp head, this would be titled "Milk Flavor Carp Head Soup".Head Soup.