Do you know the detailed method of making authentic casserole fish head tofu? Casserole fish head tofu is a classic dish stewed with chopped pepper fish head and tofu as the main raw materials. Pickled fish head generally chooses bighead carp or silver carp head, and the soup base tastes delicious. The traditional method of Zhejiang cuisine version of this dish also needs shredded bamboo shoots, soy sauce and oyster mushrooms. The color is white and red, and the bamboo shoots are fragrant. It is the most classic way of this dish. Some people add Pixian bean paste to make casserole fish head tofu, which is spicy. Personally, I especially like the refreshing soup, salty casserole, fish head and tofu. Please choose your taste freely according to your personal interests. The detailed method of authentic casserole fish head tofu will be learned as soon as you learn it. Pay attention to the following points: the soup is white and delicious.

Production process of fish head tofu in casserole: 1. Use fresh bighead with pepper or silver carp head to remove internal organs, internal organs and fish scales, especially after peritoneum. Otherwise, it will smell heavy. Cooking soup at home, what if there is no ready-made milk soup? There is a trick here, that is, frying two eggs and cooking them with fish can make the eggs stink quickly. Moreover, raw eggs contain phosphoric acid, which is a natural flavor enhancer beneficial to physical and mental health.

2. Rinse the prepared chopped pepper fish head again, and cut a long knife flower in the fleshy area on the back of the chopped pepper fish head, reaching the fish bone. Add 15g scallion, 10g ginger slices, 2g salt, a small amount of white pepper and 30g rice wine into the prepared fish head with chopped pepper, and marinate for 30 minutes to achieve the general effect of removing fishy smell and enhancing taste. Fish is seasoned in the flooding period, and onion, ginger slices, chopped green onion or chives are cut into sections for later use.

3. Drain the pickled fish head with kitchen paper or cotton towel, pour a certain amount of cooking oil into the pot, and add the chopped pepper fish head at about 200℃, fry until the surface is golden, and take it out to control oil and replenish water. When cooking fish heads with chopped peppers at home, it is best to fry the fish heads with chopped peppers with low fire, and both sides are light golden yellow. One is to save fuel, and the other is to facilitate practical operation.

4. It is recommended to use south tofu or north tofu for water tofu. This kind of tofu is tender and fragrant when stewed. Cut tofu into cubes with a thickness of 1 cm or tofu slices with a thickness of 1×2cm and a thickness of 0.5 cm.

5. Pour the edible oil 15g, pork offal oil 10g (optional) and animal oil 10g into the stone pot. There is no pig fat and animal oil, so we use the same amount of edible oil instead. Cook until 40% to 50% hot, add ginger slices and wax gourd slices, stir-fry until fragrant, and add chopped pepper fish head.

6. Pour a certain amount of carefully prepared hot soup or boiled water, and the stone pot will boil immediately. The milky old soup will be displayed immediately, and then the tofu cut into small pieces and fried raw eggs will be added. Add 50 grams of rice vinegar, 30 grams of rice wine, and a small amount of white pepper to maintain popularity, and cook for about15 minutes. Add 3 grams of salt and 3 grams of sugar and stew for another 25 minutes.

7, armistice, pick out fried eggs, ginger and garlic. Pay attention to heat preservation, carefully move the stone pot to the dining table, add 5g sesame oil, 1g chicken essence or chicken essence powder (optional), sprinkle with chopped green onion or chives, and this classic fish head tofu casserole is finished.