Fish head tofu pot
Fish head, fins One, one pound of fins | Tofu piece |
Ginger 1 block | Cilantro, green onions A little of each |
Cooking wine 2 scoops | Vinegar Half spoon |
Salt Appropriate amount | Oil 2 tablespoons |
Chicken Essence A little | Pepper A little |
Chili sauce One tablespoon | Doubanjiang One scoop |
Garlic Several petals |
Step 1
Fish head 5 yuan per poundStep 2
Fish fins are 15 yuan per poundStep 3
Wash the fish head and fins, add onions, coriander, garlic, chili sauce, bean paste, a piece of tofu and a piece of ginger.Step 4
Blanch tofu,Step 5
Blanch the water and drain the tofu.Step 6
Heat the pot and add sesame oilStep 7
When the oil is hot, fry the fish until one side is golden brownStep 8
Turning overStep 9
Fry until golden brown on both sides, add ginger slices, green onions, minced garlic, dried chilies, white pepper, sugar, and light soy sauce.Step 10
Add cooking wineStep 11
Adding balsamic vinegarStep 12
Add appropriate amount of boiling waterStep 13
When adding an appropriate amount of lard, I always add lard when cooking fish. The fish cooked in this way is more fragrant and fresh and can be brought to a boil over high heat.Step 14
Add the tofu and bring to a boil over high heatStep 15
Turn to low heat and simmer for half an hour, add some chicken essence to the soupStep 16
Sprinkle with chopped green onion and coriander and serve Fish head tofu pot cooking tipsFish head tofu, this tofu needs to be blanched, so that the tofu has no beany smell and tastes better when cooked.