Braised fish head and tofu(hong shao yu tou dou fu )

Braised fish head and tofu

Introduction:

"My daughter stopped eating fish after she was stuck in her throat by a fishbone. Two days ago, she suddenly proposed to eat fish head stewed with tofu, but she wanted to stew in soy sauce. I was very happy and asked her father to buy it quickly. A big fish head stewed in soy sauce at noon and stewed in soup at night was eliminated. Of course, what she ate most was not fish meat, but tofu and fish soup. It seems that the shadow in her heart still exists. However, I was very happy after drinking fish head soup, and some nutrition was added. "

Production steps:

Step 1: fish head, old tofu.

Step 2: wash and chop the fish head.

Step 3: heat the oil in a pan, add ginger slices, saute until fragrant, fry the fish head, add a spoonful of salt, and let the fish head taste.

Step 4: turn over and fry until brown on both sides.

Step 5: cut the tofu into small pieces, fry it in the pan for a while, and add salt at the same time. The tofu is easy to taste.

Step 6: pour two tablespoons of soy sauce, one teaspoon of cooking wine, add water to the ingredients, bring to a boil over high heat, turn to low heat and cook slowly.

Step 7: when the soup is about to dry, add chicken essence and sprinkle with scallion.

Materials required:

Fat head fish: one and a half catties

Old tofu: a big piece

Yellow rice wine: one teaspoon

Chicken essence: a small spoon

Yellow pepper: right amount

Scallion: 3

Ginger: 6 tablets

Garlic: 3 cloves

Note: Generally speaking, stewed soy sauce is used, but the home used up, had to use raw soy sauce instead, because raw soy sauce is a little sweet, so do not add sugar, taste very good.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Hong Shao Yu Tou Dou Fu