Stewed tofu with fish head and rice germ(mi ya ban yu tou dun dou fu )

Stewed tofu with fish head and rice germ

Introduction:

"The improved formula is more delicious!"

Production steps:

Step 1: wipe the fish head with vinegar once, which can remove the fishy smell and prevent slipping! Remove the black film in the fish head, wash the fish head, apply a layer of salt, do not apply too thick, marinate for 30 minutes.

Step 2: scoop one tablespoon of Fuyun spicy sauce and two tablespoons of Douban sauce. If it's spicy, increase the amount of sauce.

Step 3: cut garlic, ginger, garlic and pepper, and then prepare pepper.

Step 4: Chop garlic leaves and set aside.

Step 5: heat up the oil pan and start frying the fish head.

Step 6: fry until golden yellow, turn over, wait for both sides of the fish head to fry well, take out and set aside.

Step 7: leave a little oil in the frying pan, add the sauce and pepper, stir fry over low heat until fragrant.

Step 8: put the fish head and garlic sauce into the stew.

Step 9: when the soup is boiled, turn the fish head into the soup pot and stew on the induction cooker. At this time, put in the bean curd and stew it on high fire. Turn it on low fire and stew it slowly. After stewing for about 30 minutes, the taste of the fish will come out!

Step 10: when stewing for 20 minutes, you can adjust the flavor according to your own taste, sprinkle with spicy fresh, add some salt or monosodium glutamate, and sprinkle with garlic leaves before eating.

Materials required:

Bighead carp head: one

Dagu Decoction: 2000 ml

Water tofu: 12 yuan

Garlic: two

Ginger: two large pieces

Garlic: 2

Red pepper: 2

Chaotian pepper: 4

Spicy: 1 tablespoon

Salt: right amount

Rice wine: 2 tablespoons

MSG: right amount

Soy sauce: right amount

Rock candy: 2

Zanthoxylum bungeanum: 20

Note: this dish seems to be simple, but it's not easy to be delicious. The main thing is to make soup. It must be boiled over low heat to make the fish taste delicious!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Mi Ya Ban Yu Tou Dun Dou Fu