Stewed Wild Living Fish Head with Sweet Potato Starch & Bean Curd in Fish Pottage

Here are the ingredients that you will be needing!

Material

【1】       1000g wild living fish head,

【2】       300g sweet potato starch,

【3】       500g tofu,

Seasoning:

【1】       5g coriander,

【2】       5g ginger,

【3】       a little oil,

【4】       6ml cooking wine,

【5】       appropriate amount of pepper and salt

Methods:

【1】       Split the prepared fish head and wash it. Be sure to remove the bitter gills here, otherwise the soup will not be drunk at all, it will be very bitter. Sprinkle a little salt, pickle with coriander and ginger.

【2】       Cut the vermicelli into large pieces, cut the tofu into large pieces, wash the coriander and slice the ginger, soak the vermicelli here in advance, the taste will be better.

【3】       Heat the oil and heat the oil at 70% temperature. Add the sliced ginger, add the split fish head, fry on both sides until golden, add some salt, cooking wine, and pepper.

【4】       Add water, simmer for 30 minutes, add salt according to the taste, taste more, then pour in tofu and noodles and continue to simmer for 10 minutes, and finally sprinkle with coriander and it is ready to cook.

Tips:

【1】     Tofu should be blanched in hot water in advance, so that it can remove its beany and improve the taste.

【2】     The fish head can be stewed whole or split.

【3】     3. When frying fish heads, you can pour more oil in an appropriate amount, as these two won't stick to the pan.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.

The above recipe is to make up for the needs of previous netizens.