1. chub fish slaughtered clean, take its head with a cut of fish meat, wash, near the head of the thick meat deep cut, gill cover meat cut a knife, gills next to the walnut meat on the cut a knife, put into the boiling water a scald;

Fish head tofu

2. Fish head section smeared with crushed soybean paste, the top of the soy sauce;

Making of the required materials (12)

3.

3. batch of tofu into rectangular slices of about 1 cm thick, blanch in a pot of boiling water to remove the fishy smell;

4. peeled asparagus, cleaned, sliced;

5. mushrooms, peeled, cleaned, sliced;

6. frying pan on a high flame, slip the pan under the cooked cooking oil, to 70% of the heat, the front side of the head of the fish pan frying, decanting the oil, cooking into the wine, add soy sauce and sugar slightly burnt, add soy sauce and white sugar. Add soy sauce and sugar, turn the fish head over, add 750 ml of water, add tofu, bamboo shoots, mushrooms, ginger, with the burner;

7. After boiling, pour into the casserole, put on a small fire to simmer for 15 minutes, and then move to a medium fire to simmer for about 2 minutes;

8. Skim off the froth, add cleaned green garlic, monosodium glutamate (MSG), drizzle cooked lard, and then put the casserole to the table together is complete.

Method 2

[1] Ingredients: 2 boxes of tender tofu, 1 fresh chub head (600g), 75g of dried asparagus, 1 teaspoon (5ml) of rice wine, 1 teaspoon (5ml) of vinegar, 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon (3g) of sugar, 1 teaspoon (5g) of pepper, a little parsley, 500ml of stock or water, 1 tablespoon (15ml) of oil

Making: 1: Wash the fish head, split it in the center, then chop it into several large pieces and dip it in kitchen paper towels to remove the water.

2. Cut the tender tofu into thick slices, and wash and slice the bamboo shoots and ginger.

3, high heat frying pan, under the oil is hot, the fish head pieces into the pan frying for 3 minutes, the surface is slightly browned after adding soup (or water), high heat boil.

4, after the water boils, put vinegar, rice wine, boil and put onion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5, when the soup burns to milky white, mix in salt and sugar, sprinkle white pepper and cilantro segments can be.

Note

1. choose about 2500 grams of fresh big silver carp head (bighead carp book name bighead carp, commonly known as the fat head of fish, head fish), cut the head of the fish should be connected to a section of the fish meat;

Fish head tofu

2. fish head and tofu stewed and burned before the blanching of the boiling water should be used, in order to remove fishy flavor, fish head to the pot of hot pot with high oil, frying to master the fire to prevent the burning;

2. Frying;

3. Pour into the casserole action to be gentle, to fish head in the bottom, ingredients in the top, to maintain the integrity of the shape;

4. Because there is a process of frying fish head, need to prepare 300 grams of rapeseed oil.