Ingredients: One fish head (300 grams), 2 sprigs of yuba, 1 fresh green and red pepper, 1 onion, 1/3 ginger slices, 4 slices of garlic, 6 cloves of garlic

Seasoning: seafood sauce 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 tablespoon sugar 1 teaspoon cooking wine 1 tablespoon

Preparation method:

1. First cut the fish head into 4 pieces and use Spread a little salt and cooking wine all over and marinate for 10 minutes.

2. Soak the yuba in cold water first. Cut the onion into small cubes, cut the green and red pepper into small pieces, slice the ginger, and slice the garlic.

3. Heat oil in a pot and apply a little cornstarch to the surface of the fish head.

4. Put the fish head into the pot and fry until golden brown on both sides, remove and set aside.

5. Add the yuba, turn to high heat and quickly fry both sides until slightly brown.

6. After mixing the seasonings thoroughly in a bowl, add half a bowl of hot water and let the sugar dissolve.

7. Add ginger into the pot and let the garlic burst out with fragrance.

8. Add the fried fish head and yuba, add the prepared sauce and water.

9. Don’t use too much water. Boil it for a while and the juice will disappear. Add green and red peppers and stir-fry until colored.

10. Put a little oil in a casserole, heat it up and add onion pieces and coriander at the bottom.

11. Put the yuba and fish head into the pot, cover and simmer over low heat for 2 minutes.

Production experience:

1. You must use cold water to soak yuba. If you use hot water to soak it, the surface layer will become soft and rotten, and the inside will not be soaked yet. .

2. When soaking the yuba, the changed areas will not be soaked. It is best to press a plate on the yuba to completely soak the yuba in the water.

You can also cut the yuba into sections and soak it in water after it is slightly soaked, so that the inner part will swell easily.

3. Don’t soak the yuba for too long or cook it for too long, otherwise it will be too soft.