Main technology: stew

Production difficulty: ordinary

Approximate time: half an hour

● Composition details

Fish head and fish tail 500g

300g taro

300g cabbage

Bean curd 100g

4 slices of ginger

A little pepper

A little salt

A little pepper

Onion tree

1. Cut the fish head and tail into large pieces and wash them; (Because it will be stewed for a while, the small pieces will be broken, so it will be cut into large pieces.) The taro will be diced; Tear cabbage; I washed oily tofu with hot water several times, worried that the oil outside was not clean.

2. Add a spoonful of oil and heat the pot.

3. Pour taro into stir fry for a while until golden brown. Because taro is easy to fry first, it can be shaped and more mellow.

4. Stir-fry taro and pick it up.

5. fry taro oil and leave it at the bottom of the pot. Put the ginger slices first, and prepare to fry the fish head.

6. Add fish head and fish tail and fry until golden brown.

7. After frying the fish head and tail, push it to the side of the pot, stir-fry the cabbage a little, and heat the water. The soup cooked in hot water is milky white. )

8. Add water and add taro. Cover the pot and stew 15 minutes.

9./kloc-After 0/5 minutes, add tofu and stew for another 5 minutes.

10. 5 minutes, remove the lid, add pepper, salt and pepper powder, and roll a little. Get out of the pot.

1 1. Finished product, turn off the fire.