[cantonese Cuisine]-shacha Fish Head Pot

Name: [cantonese Cuisine]-shacha Fish Head Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 ( Fresh fish head; 1 piece Enoki mushroom; 50g Crab Mushroom; 3s Shiitake Mushrooms; 1/2 tofu; 1 piece Rice noodles; Some Chinese cabbage; Some Green Red Pepper; Some Broth; 3 slices Sliced ginger; 2 tablespoons Shacha sauce; 1 tablespoon Soy sauce; 1 teaspoon Sugar; 1 tablespoon Shao wine; Some salt; Some Chicken Essence; Some White pepper

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The characteristics of this dish: the fish head is delicious and tender, the soup is salty and umami, and there is a slight sweet and spicy taste. "

[cantonese Cuisine]-shacha Fish Head Pot

1. Clean the fish heads, marinate them in Shao wine for a while to remove the fishy smell, slice shiitake mushrooms, cut green and red peppers, cut tofu, soak vermicelli in cold water, cut cabbage, and wash other mushrooms for later use. Pour vegetable oil (a little more) into the pot and heat until warm, add the tofu cubes and fry until the surface is golden and remove the oil.

[cantonese Cuisine]-shacha Fish Head Pot recipe

2. Leave the oil in the original pot, add the ginger slices to fragrant, add the fish heads and fry them thoroughly, set aside.

3. Leave the oil in the pot to heat, add the onion, ginger, garlic and sauté until fragrant.

4. Add shiitake mushrooms and stir fry.

5. Then add crab mushrooms, fried tofu cubes, green red peppers, and cabbage in turn and stir well.

6. Pour the clear soup without any ingredients.

7. Add 2 tablespoons of shacha sauce and stir to mix.

8. Place the fish head, cover the pot and cook on low heat for 20 minutes until the soup thickens.

9. Pour in enoki mushrooms and vermicelli, mix well, add soy sauce, sugar, chicken essence, a little salt, white pepper and cook for 2 minutes.

Tips:
Mo Ji a few words:

Shacha sauce, soy sauce, and chicken bouillon are all salty. If the taste is weak, no salt can be added. The gills inside the fish head must be cleaned, otherwise the fishy smell will affect the taste. The mushrooms in the side dishes can be freely matched according to personal taste. Fried tofu is easier to absorb the soup and taste more delicious.