Stewed Fish Head is prepared as follows:

Main ingredients: 1 fresh grass carp head, 400 grams of tender tofu.

Accessories: vegetable oil, salt, 5 spicy peppercorns, 10 grams of cooking wine, 5 grams of dark soy sauce, 1 star anise, 1 gram of peppercorns, 10 grams of ginger, 5 scallions, 1 gram of chicken essence.

1, the grass fish head cleaned up and washed, cut on the knife, cut the head of the fish, it is best to leave more fish meat, so that the stewed fish head is delicious, and then in the head of the fish evenly drizzled into the cooking wine, and then evenly sprinkled with a thin layer of salt, here is probably about a gram of salt, these are dealt with, the head of the fish to one side of the marinade for 20 minutes, which is designed to remove the fish head of fish in the fishy.

2, green onions, ginger and spicy peeled cleaned and chopped, cilantro cleaned and cut into sections, tofu cut blocks, tofu do not cut too small, because the fish head is relatively large, so that with the good-looking appetite, tofu blanched with hot water to remove the smell of beans.

3, hot pan cool oil, oil heat 7 into the fish head, medium heat frying.

4, fry to both sides of the golden brown.

5, the bottom of the pot to stay in the bottom oil, add spicy peppercorns, pepper, star anise stir fry flavor.

6, add fish head without turning, pour the wine (the best with Huadiao wine), so that the flavor of Huadiao wine and spices into the fish.

7, add the water is not over the fish, put a little vinegar, boil on high heat for 5 minutes to remove the fishy flavor, and then add green onions, ginger and the appropriate amount of soy sauce, salt and sugar.

8, add tofu and cook over high heat.

9, turn to medium heat and cook for about 10 minutes, tofu easily broken on the bottom of the wok shaking, do not stir.

10, add chicken essence (optional) and cook for 2 minutes.

11, cook until the soup thick, sprinkle cilantro can be out of the pot.

12, tofu stew fish head finished picture.