1 head of bighead carp (about 500g), 2 pieces of cloth-wrapped tofu, baby bok choy, straw mushrooms, some ginger, 2T oil, 4 cups of water, 2 cups of stock, some salt.
SEASONINGS:
2/3t salt, some ground white pepper.
PREPARATION :
1. Rinse straw mushrooms; Blanch in boiling water briefly; Remove and drain; Slice.
2. Cut fish heat into halves; Discard the gills; Rinse and drain.
3. Discard the wilted leaves of baby bok choy; Rinse in running water 2 times; Soak in water for 1 hour; Remove and drain.
4. Soak tofu in water with salt for 15 minutes; Remove; Cut each into 3 pieces.
5. Rinse and slice ginger.
6. Heat a wok with 2T oil over a high heat; Pan-fry the fish head over a medium heat till done; Remove and drain.
7. Pour 4 cups of water and 2 cups of stock to a pot; Add ginger; Bring to the boil over a high heat; Skim off the foam on the surface; Turn to a medium heat and cook for 5 minutes; Add tofu , baby bok choy and straw mushrooms; Bring to the boil over a high heat; Cook over a medium heat for 10 minutes; Turn off the heat and skim off the oil; Flavor with seasonings. Ready to serve.
COOKING TIPS:
1. Fresh fish head should have right red gills and its mouth should still be twitching.
2. To have a good look, try not to stir the soup too often.
