Ingredients

Silver carp head 1 piece

ingredients

Dried mushroom

8 flowers

northern-styled bean curd—firm tofu

1 box

seasoning

salt

1 teaspoon

scallion

Section 3

ginger

3 tablets

Practice of dried mushroom soup

1. Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks 1cm thick. Soak the mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.

2. Pour the oil into the frying pan. When it is 70% hot, add the fish head and fry it on both sides with medium heat (about 3 minutes on each side). Put the fish head on one side of the pot, stir-fry the scallion and ginger slices with the oil in the pot, and pour enough boiling water to cover the fish head.

3. Add mushrooms, cover and stew for 50 minutes.

4. Add salt, add tofu and cook for 3 minutes.