Stewed Fish Head with Mushroom and Tofu
by Smile
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Clean the grass carp head and scrape off the black film.
2. Soak the tofu in light brine for ten minutes.
3. Cut dried chili into sections and slice ginger.
4. Tear the oyster mushrooms into small pieces and clean them.
5. Put oil in the pot and sprinkle a little salt to prevent it from sticking.
6. Add the fish head and fry on medium-low heat until golden on both sides.
7. Add the dried chili segments and ginger slices to low heat and stir until fragrant.
8. Pour in a spoonful of soy sauce.
9. Put in an appropriate amount of water.
10. Add oyster mushrooms and half a spoon of oyster sauce and cook for ten minutes.
11. When two-thirds of the water is left, cut the tofu into thick slices and simmer for five minutes.
12. Season with salt.
13. Add chicken essence and turn off the heat.
14. Finished product.
