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