Fish head stewed tofu home practices are as follows:

Tools / Ingredients: fish head 2, tofu 2, cilantro 1, 1 small onion, ginger 1 piece, garlic 3 cloves, salt 1 tsp, cooking oil, soy sauce 2 tablespoons, corn starch 1 tsp, pepper a little, sugar 1 tsp, white wine, little, pot, spatula.

1, fish head gills, remove the teeth, split in half after all cleaned. Fish head smear some cooking wine, with fathead fish or other big fish head better.

2, onions, garlic, ginger, small onions ready.

3. Soften the vermicelli in cool or lukewarm water.

4, a box of northern bean curd, with northern bean curd is more sturdy and resistant to cooking.

5, tofu cut large, about a centimeter thick.

6, onion only half can be used, cut into thick julienne.

7, non-stick frying pan in the pouring of oil, a little more than usual frying, the first ginger into the pan to stir-fry the flavor.

8, and then the fish head into the pan, both sides fried brown.

9, cook a little wine, the fishy gas away, and then garlic, scallions, star anise into the pot.

10, pour in the right amount of soy sauce for color, soy sauce for seasoning, and then pour in a sufficient amount of hot water, the amount of water can stew tofu and vermicelli.

11, after 10 minutes of stewing, the tofu row into the soup, continue to cover the pot and stew for 15 minutes.

12, the vermicelli and onions into the pot, try to soak in the soup, stew for about 10 minutes, the vermicelli become soft on it, out of the pot before tasting salty, sprinkle the right amount of salt, sheng out of the sprinkling of a little chopped scallions.

13, finished the finished picture is as follows.