Name: Warm Up The Cold Winter-soy Bean Curd Fish Head Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Grass carp head; 200g Yuba; Some Red pepper; Some green pepper; 1/2 onion; 1 Small vegetables; Some Original tempeh; Some Cooking Wine; Some Soy sauce; Some salt; Some Sugar; Some Chicken Bouillon Powder; Some Dry starch; Some Scallions; Some Sliced ginger; Some Garlic slices; Some Plain Water

Warm Up The Cold Winter-soy Bean Curd Fish Head Pot

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Warm Up The Cold Winter-soy Bean Curd Fish Head Pot

1. Soak the yuba in cold water in advance to soften.

2. Cut the yuba into 2 cm long sections; cut the green red peppers and onions into small pieces; wash the green vegetables and set aside.

3. Cut the fish head in half, add cooking wine and marinate for 10 minutes.

4. Heat the pan with oil, coat the marinated fish heads with a thin layer of dried starch, and fry them in a pan until golden on both sides.

5. Leave the oil in the original pot, add the green onion, ginger, and garlic to the pot.

6. Fry the yuba and onion evenly.

7. Add tempeh, light soy sauce, dark soy sauce, a little cooking wine and stir well.

8. Pour in water, salt, sugar, and fish head. Bring to a boil on high heat. Turn to low heat and simmer for 15 minutes.

9. Pour the stewed yuba fish head into a casserole, add green and red pepper pieces and small green vegetables, cook for 2-3 minutes, add a little chicken essence to taste.