Stewed beancurd with Spanish mackerel head
Stewed beancurd with Spanish mackerel head
Introduction:
Production steps:
Materials required:
Spanish mackerel head: one
Tofu: one jin
Fishtail: one
Water: moderate
Soy sauce: 6 g
Bean paste: 5g
Vinegar: 5g
Sugar: 5g
Onion, ginger and garlic: right amount
Meijixian: 3 G
Ginger: right amount
Garlic: right amount
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: light
Stewed beancurd with Spanish mackerel head
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