Stewed Fish Head with Taro and Cabbage
Difficulty
Normal
Time
30m
Serving
2
1. Cut the fish heads and tails into large pieces and wash them; (because it will be simmered for a while, the small pieces will be broken, so cut into large pieces) taro is cut into cubes; cabbage is torn into pieces; oily tofu is washed in hot water. Again, worry that the oil outside is not clean.
2. Add a spoonful of oil and heat the pan
3. Pour the taro into small fry for a while, until golden brown. Because taro is easy to melt, it can be set by frying first, and it is more mellow and rich.
4. The taro is fried and picked up.
5. The oil of the fried taro is left at the bottom of the pan, and the ginger slices are added first to prepare the fish head for frying.
6. Add the fish head and tail and fry until golden.
7. After frying the fish head and fish tail, push to the side of the pot, stir-fry the cabbage slightly, and heat water. (The soup that can be cooked by heating water is milky white.)
8. Add taro after adding water. Cover the pot and simmer for 15 minutes.
9. Add tofu soak after 15 minutes and simmer for 5 minutes.
10. After 5 minutes, remove the lid, add pepper, salt, and pepper powder, and bring to a boil. Get the pot.
11. Finished product, turn off the fire.
