Black fish head with eggplant and bean curd

Black fish head with eggplant and bean curd

Introduction:

"My son made a fish, and that guy only ate fish meat, not fish head. To tell you the truth, although the fish head is big, it doesn't have much meat. It must be delicious to eat it with bean curd stew."

Production steps:

Step 1: prepare a fish head, tofu and tomato.

Step 2: cut tofu into cubes.

Step 3: slice tomato and cut parsley into sections.

Step 4: add a little oil into the pan, add Chinese prickly ash, dried red pepper, green onion and ginger, add the remaining fish head, add water and salt, and cook over high heat.

Step 5: add tofu and stew.

Step 6: simmer until boiling for about seven or eight minutes, add tomatoes and simmer for another two or three minutes.

Step 7: add coriander, pepper and sesame oil to the pan.

Materials required:

Leftover fish head: appropriate amount

Tofu: right amount

Tomato: moderate

Scallion: right amount

Ginger: right amount

Coriander: moderate

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Sesame oil: right amount

Salt: right amount

Note: the longer the tofu stewed, the more beautiful the taste.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh