Steamed fish head with chopped pepper and tofu(duo jiao dou fu zheng da yu tou )

Steamed fish head with chopped pepper and tofu

Introduction:

"The steamed fish in Guangzhou Restaurant is good with black fungus. Today, black fungus is also added to steam fish head. Well, it's delicious. "

Production steps:

Step 1: main material drawing.

Step 2: wash the fish head and marinate it.

Step 3: marinate with yellow rice wine.

Step 4: shred ginger, mince green onion, cut tofu into pieces, and tear black fungus into small pieces.

Step 5: put the tofu on the plate.

Step 6: put on the black fungus.

Step 7: add fish head, ginger and scallion.

Step 8: add pepper.

Step 9: pour in soy sauce evenly.

Step 10: put water in the pot.

Step 11: let the water boil in the pan.

Step 12: put the fish head into the pot and steam over high heat for 10 minutes.

Step 13: wait another 2 minutes to open the lid.

Step 14: decant the fish soup into the pan.

Step 15: turn the fish's head over and put on the chopped chives.

Step 16: drain the oil from the hot pot.

Step 17: pour hot oil on the fish head.

Step 18: decant the oil.

Step 19: bring the fish soup to a boil.

Step 20: pour it on the fish's head.

Materials required:

Big fish head: 800g

Tofu: 380g

Auricularia auricula: 10g (dry)

Homemade chopped pepper: 15g

Ginger: 30g

Chives: 30g

Oil: 50 ml (actual consumption: 6 ml)

Yellow rice wine: 25 ml

Salt: 3 G

Soy sauce: 35 ml

Pepper: 3 G

Note: 1. Fish soup must be boiled again, there will be no fishy smell. 2. You don't need to decant the oil in order to look good. You decant the oil in order to eat less oil.

Production difficulty: Advanced

Process: steaming

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Duo Jiao Dou Fu Zheng Da Yu Tou