Ingredients
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500g grass carp fish tail
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100g tofu
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30g kelp
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2 ginger slices
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salt
Directions
Tips
1. Before frying the fishtail, use 3-5 ginger slices to rub the frying pan. In this way, fishtail won’t stick on the pan. It also helps to remove the fishy smell.
2. Make sure drain oil from the fishtail before stewing, otherwise, the soup can be a little oily.
Steps
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1
Done
20 minutes
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Wash and clean tofu. Soak kelp into the water for 24 hours in advance and frequently change the soaking water to make sure kelp is clean and have no fishy taste. |
|
2
Done
10 minutes
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Remove fish scale from fishtail. Add oil and ginger slices to fry fishtail until golden brown on both sides. |
|
3
Done
90 minutes
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Add water into a stew pot. Bring to boil then add all ingredients into the pot. Cover and stew over low heat for 1.5 hours. Add salt for seasoning. Serve. |
