Exercise 1:
1. Cut the bighead into two sides and wash it for later use.
2. Cut the tender tofu into pieces and soak it in cold water for use.
3, ginger peeled and cut into pieces, chives cut into sections.
4. Boil the clear oil, add the fish head, fry both sides until slightly yellow, pour in the ribs and cold water (the water can not pass through the fish head), cook the fish head soup with strong fire until it turns white, then turn the fish head over, add tofu, add salt (if you like spicy food, you can add dried Chili at this time), and cook for 3-5 minutes.
5. Sprinkle pepper and a small amount of monosodium glutamate after boiling (don't put it if you don't like it). Sprinkle chives on the pan.
Exercise 2:
Ingredients: Fat fish head 1 about 500g tofu, 200g shallot, 2 ginger 1 garlic with 3 petals of starch.
Ingredients: cooking oil 30g, soy sauce 2 tsps cooking wine 1/2 tsps pepper 1 tsp refined salt 1 tsp sugar 1 tsp monosodium glutamate 1 tsp.
Production process:
1, clean the head of the little fat fish and cut it from the middle; Wash and slice onion, ginger and garlic; Cut tofu into long strips;
2, put the oil in the pot, heat it, add the fat fish head and fry it slightly, and remove the oil; Saute shallot slices, ginger slices and garlic slices in the remaining oil, add cooking wine and soy sauce, add appropriate amount of boiling water, and then add fat fish head, sugar, refined salt, monosodium glutamate and pepper;
3. After the soup is boiled, put the tofu into the pot and simmer slowly. After it is completely cooked, take out the fat fish head and put it on the plate; After the soup is boiled, thicken it with water starch, burn it thoroughly and pour it into the plate.