Fish Head Stewed Tofu

Name: Fish Head Stewed Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bighead carp head; 3 pieces tofu; 2 tablespoons chili sauce; Several shallot; Some ginger; Some garlic; a little White wine; Some salt; Some green pepper

by Rain curtain

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Ingredients

1 piece Bighead Carp Head
3 pieces Tofu
2 tablespoons Chili Sauce
Several Shallot
Some Ginger
Some Garlic
a little White Wine
Some Salt
Some Green Pepper

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.