Fish Head Stewed Tofu
1.
Wipe the fish heads with vinegar to remove the fishy, then apply a thin layer of salt and marinate for 30 minutes.
2.
Add oil from the pan, put the fish head in, and fry on both sides. Sheng out and spare.
3.
Leave the bottom oil in the pot, add the chili sauce, stir-fry the pepper, add the green onion, ginger and garlic until fragrant, add the white wine, tempeh, and 2-3 bowls of water, add the fish heads, and bring to a boil.
4.
Add tofu when the water is boiling, and simmer for at least 30 minutes.
5.
Stew until the soup is thick, add some salt to taste, and finally add the scallions. After the fish is eaten, you can also add mushrooms and greens to turn it into a fish head pot.
Tips:
I forgot to take pictures of the specific steps, and posted the recipe for the first time.