The recipe for stewed tofu with fish head

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Tofu: Detoxification

Ingredients and materials

1 grass carp

300 grams of tofu

5 cloves of garlic

Ginger 20g

Cooking wine 15ml

10g chicken essence

Seafood soy sauce 15ml

1 red chili pepper

3 grams of salt

1 scallion

50 grams of salad oil

150 milliliters of boiling water

The recipe for stewed tofu with fish head

1. Wash the grass carp head, split it in half from the middle, pour in cooking wine, marinate with seafood soy sauce for 10 minutes

2. Cut tofu into pieces and blanch them in boiling water for later use

3. Cut scallions, ginger, garlic, and red chili into shreds for later use

4. Fry the fish head in oil on both sides until it turns yellow

5. Add scallions, ginger, and shredded garlic and stir fry

6. Pour in tofu

7. Pour in the remaining soup and boiling water from the marinated fish, submerge the tofu, add red chili peppers, and simmer over medium heat for 10 minutes

8. Add salt, chicken essence, juice, and serve on a plate.

Tips

1. The fish head should be fried thoroughly. On the one hand, it will enhance the aroma of the dish, and on the other hand, it will not scatter when stewed.

2. Blanch the tofu in boiling water to remove the gypsum flavor and ensure that the dish remains unchanged in taste.

3. Due to the salty nature of seafood soy sauce, less salt should be added.

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