Casserole Fish Head

Overview

Yunnan has entered the rainy season, with only 16 or 7 degrees Celsius. Such a slightly cold summer is suitable for a hot pot. Casserole with fish head, tofu and mushrooms is a top-quality calcium supplement. Those with children can often make it for their children. One dish can complete a meal. It is a good way for mothers to be lazy.

Tags

• hot dishes
• home cooking
• cooking wine
• coriander
• fish head
• mushroom
• tofu
• vinegar
• ginger
• green onions

Ingredients

Steps

1. 1 Raw material picture. Cut the fish head into pieces and wash. Wash other ingredients and set aside.

   

2. 2 Heat oil in a pan and add ginger slices.

   

3. 3 Add the fish head and fry on both sides.

   

4. 4 Turn the casserole into hot water, add green onions, 3 tsp cooking wine, 1 tsp vinegar, and simmer over low heat for 15 minutes.

   

5. 5 Cut the tofu into small pieces and soak it in boiling water with half a spoonful of salt for ten minutes to remove the beany smell and prevent it from breaking when cooked.

   

6. 6 Cut the mushrooms into large pieces.

   

7. 7 After fifteen minutes, add the tofu and continue to simmer.

   

8. 8 After 5 minutes add mushrooms and continue simmering.

   

9. 9 After five minutes, add 3 teaspoons of salt and half a teaspoon of mushroom essence to taste. Sprinkle with coriander, turn off the heat, and serve.