Stewed bean curd with mushroom and fish head(xie wei gu yu tou dou fu bao )

Stewed bean curd with mushroom and fish head

Introduction:

"Fish head stewed tofu is often eaten in autumn and winter. In the past, it was made into stewed bean curd with soy sauce, star anise and pepper. Now I really want to eat milk white fish soup. The original and light taste is more suitable for my taste now."

Production steps:

Materials required:

Fat head: 1200g

North tofu: 1 large piece

Broccoli: 1 small

Astragalus: 10g

Salt: right amount

Oil: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Xie Wei Gu Yu Tou Dou Fu Bao