Name: Crab Mushroom Fish Head Tofu Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1200g Fat head fish head; 1 large piece North Tofu; 1 small Broccoli; 10g Astragalus; Some salt; Some oil; Some shallot; Some ginger; Some garlic; Some Chicken Bouillon Powder

Crab Mushroom Fish Head Tofu Pot

by Ge Sijia

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Fish head stewed tofu is often eaten in the autumn and winter seasons. The previous method was made into braised sauce with dark soy sauce, star anise and chili. Now I really want to eat milky white fish soup. The original and light taste is more suitable for me. Now the taste. "

Crab Mushroom Fish Head Tofu Pot

1. A small box of crab mushrooms;

2. Cut off the roots, wash and set aside;

3. One piece of northern tofu, cut into small cubes for use

4. Break the broccoli into small flowers, wash them, and blanch them with salted boiling water;

5. Knot the green onions, slice ginger and garlic separately, prepare 10 grams of astragalus (forgot to shoot);

6. Clean up the fish head;

7. Heat the pan and pour the oil, and fry the fish on a low fire;

8. Fry until browned on both sides;

9. Transfer to a ceramic pot, add salt, green onion knots, sliced ginger, astragalus, and garlic slices, add appropriate amount of water to boil over high heat, turn to low heat and simmer for 40 minutes;