Name: Steamed Big Fish Head with Chopped Pepper and Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Big fish head; 380g tofu; 10g (dry) Black Fungus; 15g Homemade Chopped Chili; 30g ginger; 30g Chives; 50ml (6ml actual consumption) oil; 25ml Rice wine; 3g salt; 35ml Soy sauce; 3g pepper

Steamed Big Fish Head with Chopped Pepper and Tofu

by dayuyu

5.0 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

The steamed fish at Guangzhou Restaurant is delicious with black fungus. I also added black fungus when steaming the fish head today. Well, it was delicious. "

Steamed Big Fish Head with Chopped Pepper and Tofu

1. Main material drawing.

2. Wash the fish head and salt it.

3. Then put the rice wine to marinate.

4. Shred ginger, mince green onions, cut tofu, and tear small black fungus.

5. Place the tofu on the plate.

6. Put black fungus on it.

7. Put in the fish head, put ginger and green onion.

8. Add pepper.

9. Pour in the soy sauce evenly.

10. Put clean water in the pot.

11. Wait for the water in the pot to boil.

12. Put the fish head in the pot and steam on high heat for 10 minutes.

13. Wait another 2 minutes before opening the lid.

14. Decant the fish soup into the pot.

15. Turn the fish head over and put on the chopped green onions.

16. Heat the pan and drain the oil.

17. The fish head is topped with hot oil.

18. Decant the oil.

19. Bring the fish soup to a boil.

20. Pour it on the fish head.

Tips:
1. The fish soup must be boiled again to avoid the fishy smell.

2. The oil is not decanted for good looks, but the oil is decanted to reduce the consumption of oil.