1 fish head

Tofu 4 kuai

4 slices of ginger

2 onions

Garlic 6 cloves

2 tablespoons cooking wine (depending on the size of the fish head)

2 teaspoons of salt (depending on the size of the fish head)

2 tablespoons Pixian bean paste (according to the size of fish head)

Choose your favorite vegetables for hot dishes (I choose coriander and Chinese cabbage)

Appropriate amount of rapeseed oil (I use the oil squeezed from my own rapeseed)

How to stew fish head and tofu hotpot?

1. Pour in rapeseed oil and heat the ginger slices for 30-40 seconds, then fry the fish head slightly on both sides.

2. After frying, move the fish to one side, stir-fry garlic, cooking wine and bean paste with the remaining oil, and stir-fry until red oil. After adding water (preferably boiled water), add soy sauce according to the color, cover the pot and stew!

3. After stewing for 20 minutes, add tofu and stew together. Tofu will taste better if stewed for a long time! Add the right amount of salt according to the amount, put it bit by bit, and add it when it is light (according to your own taste, because some people have a heavy taste and some people have a light taste.

4. stew for 25 minutes, then pour into the hot pot and add onion and coriander, and you can eat hot dishes while eating!