Shacha Fish Head Pot
Characteristics of this dish: The fish head is delicious and tender, the soup is salty and delicious, and there is a touch of sweet and spicy taste.
Recipe Recommendations
- Flammulina velutipes 1 handful
- beech mushroom 50 grams
- mushrooms 3 flowers
- tofu halves
- fans 1 handful
- cabbage appropriate amount
- green and red pepper appropriate amount
- clear soup appropriate amount
- ginger slices 3 tablets
- sand tea sauce 2 tablespoons
- sugar 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Shacha Fish Head Pot
1
Clean up the fish head, marinate it with Shao wine for a while to remove the fishy smell, slice the mushrooms, cut green and red peppers, cut tofu, soak the vermicelli in cold water to soften, cut the cabbage into pieces, and wash other mushrooms for later use. Pour vegetable oil (a little more) into the pan and heat until warm. Add tofu pieces and fry until the surface is golden brown, remove and drain the oil.
2
Leave the oil in the original pan, add ginger slices and saute until fragrant, add the fish head and fry thoroughly, and serve for later use.
3
Leave the oil in the pan and heat it up, add green onions, ginger and minced garlic and saute until fragrant.
4
Then add mushrooms and stir fry.
5
Then add crab-flavored mushrooms, fried tofu pieces, green and red peppers, and cabbage in turn and stir well.
6
Pour in the clear soup to cover the ingredients.
7
Add 2 tablespoons of sand tea paste and stir to disperse.
8
Add the fish head, cover the lid and cook over low heat for 20 minutes until the soup thickens.
9
Pour in the mushroom and vermicelli and mix well, add soy sauce, sugar, chicken essence, a little salt, and white pepper and cook for another 2 minutes.Shacha Fish Head Pot Make Tips
A few words: Shacha paste, soy sauce, and chicken essence are all salty. If the taste is too light, you can not add salt. The gills inside the fish head must be cleaned, otherwise there will be a fishy smell that will affect the taste. The fungi in the side dishes can be freely matched according to personal taste. Fry tofu makes it easier to absorb the soup and tastes more delicious.