Gourmet Illustration Postcard – Salmon and Tofu Soup

Salmon Fish Bone Tofu Soup Heat oil in a pan and fry salmon heads and bones. Heat a clay pot with a teaspoon of oil, sauté ginger and garlic until fragrant, then add the fried fish bones and heads. Add broth or water to cover the fish heads and bones. This is essential for achieving a milky white fish soup. Add mushrooms and black pepper, and simmer for 10 minutes. Then, add tofu and switch to medium heat, simmering for another 10 minutes. Throughout the process, continuously skim off any scum or oil that rises to the surface. Add a little cooking wine, rock sugar, fish sauce, scallions, and salt. Finally, add sliced radishes, cover the pot, and continue to cook for 10 minutes. Illustration by: Vivi Bien Postcard Paper: Imported Watercolor Paper 300 gsm Postcard Size: 148 x 105 mm Printed by: Nisen Design