Many ingredients can be stewed in casserole. What we want to share here is: fish head and tofu pot, which is particularly popular in our local area. Many restaurants have this dish, and the method is very simple. Although there is not much meat in the fish head, the fish skin and fish oil are rich in colloid, delicious and smooth, and delicious fish brain, which are all particularly delicious parts of the fish head. The combination of fish head and tofu is a perfect match. Tofu absorbs the soup of fish head and becomes very fresh, fragrant, tender and smooth, and it also plays a complementary role in nutrition (animal protein and plant protein). Simply stew it, it is delicious, delicious and nutritious, and our whole family loves this delicious dish.

The method of fish-head tofu pot is also very simple. Fish heads need to be marinated in advance if they want to be more delicious. It is suggested that they be marinated in the refrigerator for more than 1 hour before stewing. To cook this dish, we don't need to add an extra drop of water, brush the bottom of the pot with ginger slices, then put tofu pieces, add the marinated fish-head pieces and the juice of marinated fish-heads, and cover them directly for stewing, because the ingredients themselves contain enough water. The relatively sealed environment of the casserole makes the moisture of the ingredients difficult to volatilize, and steam will be generated during the cooking and heating process, so you don't have to worry about burning the pot without adding water, and you can also stew a lot of soup, which is the original flavor of the ingredients and has a particularly fresh taste. In autumn, this dish is often eaten by family members. It is delicious and nutritious, cheaper than beef, and everyone can afford to stew in one pot. Let's take a look at the detailed practices.

Fish head tofu pot

Prepare ingredients: half a fish head, 2 pieces of tofu, appropriate amount of shredded ginger and appropriate amount of onion.

prepare ingredients: a little oil, a spoonful of light soy sauce, a spoonful of flour-added lobster sauce, and a little cooking wine.

Detailed methods:

1. Wash ginger, shred and slice it for later use; Wash the fish head and cut it into small pieces for use; Wash the tofu, cut it into small squares and put it on a plate for later use.

2. Add a proper amount of shredded ginger, a spoonful of soy sauce, a spoonful of noodles and a little cooking wine to the fish head.

3. Stir well so that the fish head pieces are fully wrapped with sauce. Wrap it in plastic wrap and put it in the refrigerator for 1 hour to taste.

4. Prepare a dry-burning-resistant casserole, and evenly brush the bottom with a little oil. Spread a layer of ginger slices.

5. Put the sliced tofu on the ginger slices.

6. Finally, put the fish head pieces that have been marinated in advance, and pour the juice of the marinated fish head into the pot.

7. There is no need to add an extra drop of water. Cover it and bring it to a low heat for 2 minutes.

after 2 minutes, add a proper amount of salt to taste, and add a little onion to add fragrance, and you can serve it. This home-made version: fish head tofu pot is ready. The fish head made by this method is delicious and delicious, and the tofu absorbs the soup of the fish head at the bottom and becomes fresh, fragrant and smooth. Although we don't add a drop of water, tofu and fish head themselves contain a certain amount of water, and water vapor will be generated during stewing, so there is no need. My whole family likes this casserole, fish head and tofu pot very much. When it's cold, I cook a pot of this delicious food for my family. It's hot, delicious and nutritious, and it's suitable for all ages. Simple and delicious ways to share with you, if you like, you can try it.

Lily's cooking tips on delicious food:

1. It is suggested that the fish head be cut into small pieces and marinated in advance. If you are not in a hurry, wrap it in plastic wrap and marinate it in the refrigerator for more than 1 hour, so that the stewed fish head will be more fragrant and tasty.

2. Tofu itself contains a certain amount of water, and the fish head also contains water after pickling, as well as the juice of pickled fish head, so we don't need to add extra water for stewing. Direct dry stewing will also produce soup, which is more delicious.

3. The sauce used for pickling fish heads can be matched according to your personal preference. What is made here is the sauce flavor of noodles. If you like spicy food, you can add a little pepper, which is also very appetizing.