Coughfish head
By VicentaLakin
Yunnan's in the rainy season, only 16, 7 degrees, so cold in the summer, it's good for a hot pot. The scab-head tofu mushroom scavengers are good for calcium, and it's a good way for mothers to be lazy when they have children to cook for them。
Recipe Recommendations
Steps for Coughfish head
1
Raw materials. Fish heads cut open and washed. Other food items are cleaned up。
2
Hot pots of cold oil, put in ginger。
3
Put it in the head and fry both sides。
4
The casserole, pouring hot water, adding onions, three little spoons of wine, a little spoon of vinegar, and a little flame for 15 minutes。
5
Tofu cut small pieces, and put them in half a spoon of salt for 10 minutes, soybeans smell, and they are not fragile when cooked。
6
The mushrooms cut big。
7
In 15 minutes, add tofu, and continue with the little fire stew。
8
Add mushrooms in five minutes and continue with the stew。
9
Three little spoons of salt and half a spoon of mushrooms in five minutes. Spray the spices, turn off the fire and eat。