Small pot fish head tofu - Chick family version
Our fish heads are often cooked in this way. The family likes the way and taste I don't know what to call it. Anyway, there is very little soup when I eat it. It's called " Fish head tofu in dry pot " Well, it's not like that. It's often stewed in a small pot. It's called " Small pot fish head tofu " Well, hey hey, whatever it's called, it's delicious!
Step 1 . Open the head of the bighead carp into two sides, wash and set aside for later use
Step 2 . Peel off the entire garlic clove, slice the ginger into large pieces, chop the dried chili into small pieces (friends who don't like spicy food can skip it), cut two scallions into sections
Step 3 . Cut tender tofu into small pieces, as shown in the picture
Step 4 . Cut the tofu into pieces and blanch them in boiling water. Drain and set aside for later use
Step 5 . After the oil in the pot is heated up, put the fish head in and fry it. First, fry the side of the fish head
Step 6 . Fry the side of the fish bones again. During the frying process, it's best to flip the fish less, as the more you flip it, the stronger the fishy smell. This way, you don't have to flip it again after frying
Step 7 . After frying both sides, there is still bottom oil in the pot. Fry the sliced ginger, garlic cloves, and chili peppers in the oil until fragrant
Step 8 . Then add cold water, along with a small spoonful of cooking wine and soy sauce, a spoonful of white vinegar (the water should cover the fish head), and an appropriate amount of salt
Step 9 . Cover the pot and cook for about 15 minutes (this way, the taste of fish head and ginger garlic is forced out)
Step 10 . After about 15 minutes, open the lid and it's already very fragrant. Now add the tofu and cook for another 5 minutes because the broth has already cooked and the tofu will immediately absorb the aroma of the fish
Step 11 . Finally, I used a small ear pot to take out the dish. In order to take good photos, I used the inner pot of a small rice cooker to hold it. Now it can be eaten or heated further, sprinkled with scallion and lace, and enjoyed chatting while eating. It was really refreshing
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