Fish Head Stewed with Bean Sauce
Ingredients: chicken essence
Recipe Recommendations
- Caoyutou one
- Yuba 200 grams
- red pepper appropriate amount
- green pepper appropriate amount
- onion 1/2
- small green vegetables 1 tree
- cooking wine appropriate amount
- dark soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- dry starch appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- qingshui appropriate amount
Steps for Fish Head Stewed with Bean Sauce
1
Soak the tofu bamboo with cold water in advance to soften it.
2
Cut the tofu bamboo into 2 cm long sections; cut green and red peppers and onions into small pieces; add green vegetables and wash them for later use.
3
Cut the fish heads in half, add cooking wine and marinate for 10 minutes.
4
Heat up the oil pan, wrap the marinated fish head thinly with a layer of dry starch, and fry it in the pan until golden on both sides.
5
Leave the oil in the original pan, add spring onions, ginger and garlic to the pan.
6
Add tofu bamboo and onions and stir fry well.
7
Add fermented beans, soy sauce, soy sauce, and a little cooking wine and stir well.
8
Pour in water, salt, sugar, and fish head, bring to a boil over high heat, and turn to low heat to simmer for 15 minutes.
9
Pour the stewed yuba fish head into a casserole, add green and red pepper pieces, and small green vegetables, cook for another 2-3 minutes, add a little chicken essence to season.