Fish Head Tofu Pot

Name: Fish Head Tofu Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fish head; 1/2 a catty of old tofu tofu; 2 spoons Pickled vegetables; 10g ginger; 2 teaspoons Cooking oil; 2 teaspoons salt; 3 teaspoons Cooking Wine; 2 Dried chili; 2g White pepper; piece Knorr Soup Po; 3 bowls Shimizu

by Liang Xishou playing in the kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wanted to eat shrimps, so I went to the riverside wharf and strolled around. I didn't get the shrimp but bought a lively silver carp.

It is also a beautiful fish to clean up and refreshing. Even if it is silver carp, the fish in the river is really fresh.

I used a box of Knorr Soup Po, with only a little bit of pickled vegetable flavor, and a pot of delicious fish head tofu, which makes this early winter night warm and cozy.

Fish Head Tofu Pot

1. Remove the gills of the fish head, clean it, and marinate for ten minutes with a little salt and cooking wine.

2. From the frying pan, add dried chili and ginger slices in turn and stir fragrant. Fry the fish head on both sides of the pot, then put it in the casserole.