Ingredients
Chinese cabbage
500g
Grass carp head
200g
Pig Bones
150g
Tofu
100g
Accessories
Oil
Appropriate amount< /p>
Salt
An appropriate amount
Tofu
An appropriate amount
Ginger
An appropriate amount
Celery
An appropriate amount
Green onions
An appropriate amount
Wolfberry
10g
< p>Huo Huo30g
Red dates
20g
Carrot
50g
< p>Steps1. Prepare the materials
2. Wash the fish head, add appropriate amount of salt and marinate it
3. Red dates, dendrobium and wolfberry Wash and set aside
4. Blanch the pork bones first
5. Add red dates, dendrobium and wolfberry and cook for 1 hour
6. Cut the cabbage into quarters Slice for later use
7. Cut tofu into small pieces
8. Cut carrots into sections
9. Slice ginger
10. Cut celery diced
11. Cut the green onion into sections
12. Put the fish head into the oil pan and fry until golden color
13. Put the fried fish head in Go to the hot pot soup base
14. Add green onions and celery cubes. Simmer over medium heat for 20 minutes
15. Finally add tofu and cabbage. After boiling, you can move to the induction cooker and cook while eating