Crab-flavored mushroom fish head tofu casserole
By WillyKuhn
Fish head stewed tofu will be eaten often in autumn and winter. In the past, it was made into braised flavor, adding soy sauce, star anise and pepper. Now I really want to eat white fish soup. The original and light taste is more suitable for me. Taste.
Recipe Recommendations
- Fat head fish head 1200 grams
- North tofu 1 large piece
- broccoli 1 small pellet
- Astragalus 10 grams
- salt appropriate amount
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
Steps for Crab-flavored mushroom fish head tofu casserole
1
A small box of crab-flavored mushrooms;
2
Cut off the roots and wash for later use;
3
A piece of northern tofu, cut into small cubes for later use;
4
Break broccoli into small flowers, wash them, and blanch them with boiling water with salt;
5
Tie the onions, slice the ginger and garlic separately, and prepare 10 grams of astragalus (forgot to take pictures);
6
Clean up the fish head;
7
Heat the pan, pour the oil, and fry the fish over low heat;
8
Fry until both sides are browned;
9
Transfer to a ceramic pot, add salt, onion knots, ginger slices, astragalus, and garlic slices, add appropriate amount of water to boil over high heat, and turn to low heat to simmer for 40 minutes;
10
Pour in tofu and bring to a boil;
11
Finally, pour in broccoli and crab-flavored mushrooms and boil again;
12
Add a little chicken essence, sprinkle with chopped green onion and serve.