Carrot and Mushroom Fish Head Pot

Name: Carrot and Mushroom Fish Head Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fish head; Some carrot; Some Dried shiitake mushrooms; Some kelp; Some tofu; Some Enoki mushroom; Some salt; Some shallot; Some ginger; Some Chicken Bouillon Powder; Some pepper; Some Cooking Wine

by Yang Xiaobao666

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Carrot and Mushroom Fish Head Pot

1. Wash the fish heads and marinate for a while with a little salt, and control the water

2. Dried shiitake mushrooms, seaweed, soaked and washed, seaweed shredded, carrots, tofu washed and cut into pieces, green onion and ginger minced

3. Put an appropriate amount of oil in the pot, add the green onion and ginger until 3 is mature, add the fish head and fry until the two sides are yellow, add an appropriate amount of cooking wine to remove

4. Add appropriate amount of water, transfer to a casserole, add carrots, tofu, shiitake mushrooms, kelp and boil on high heat, turn to low heat and boil for 20 minutes, add enoki mushrooms

5. When the enoki mushrooms are cooked, add salt, chicken essence and pepper to taste.