The "Honored Luck" of Cantonese cuisine is translated as a casserole fish head tofu pot, steamed to the table, and the stomach is warm. Come with me to see how this dish is made! You can also share it with your family and friends to eat it together!
Recommended recipes: Casserole Fish Head Tofu Pot
Ingredients: Silver Carp Head, Northern Tofu, Ginger, Onion Garlic, Oyster Sauce, Soy Sauce, Cooking Wine, Green Garlic, Zhuhou Sauce, Soybean Sauce
1. Buy a fresh Silver Carp Head, remove the gills, fish fins Clean it and chop it into half. Set aside;
2. Cut the northern tofu into triangles, and thick slices about 3cm are set aside;
3. Cut the green garlic into small pieces; cut the green garlic into small pieces; cut the onion, ginger and garlic into small particles. In a bowl;
4. Heat the pan and add cooking oil. After heating the oil, put it in the fish head and fry it. Be sure to wait for one side to shape before turning it over. Otherwise, the fish head will be fryed incompletely. Take out the fried fish head and put it in a casserole;
5. Also put the cut tofu into the pot until both sides are golden and put it in the casserole;
6. Leave a little oil in the pan, add onion, ginger and garlic and stir-fry, add 1 spoon of sauna sauce and half a spoon of soybean sauce and stir-fry it, add appropriate amount of water to boil and boil it into the casserole for 10 minutes;
7. Add appropriate amount of light soy sauce, oyster sauce, and dark soy sauce to adjust the color and season it and cook it for half an hour, add green garlic for 1 minute.
A steaming and fragrant casserole fish head tofu pot is especially suitable for making it at home. It is simple to make and season. The taste of tofu and fish soup is fully integrated to satisfy your cravings and warm.
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