Simple spicy fish head pot

Simple spicy fish head pot

Introduction:

"Fish head is rich in glial protein, low in fat and calories; fish head soup can not only warm the body and brain, but also make the skin moist and delicate. The spicy fish head pot made of fish head soup is not only nutritious, but also has the effect of dispelling cold and warming body. May as well in this cold winter try this steaming warm heart warm stomach, spicy fish head pot warm body keep warm yo... It's best to use the head of pangtouyu. Pangtouyu's head has a lot of meat and tastes good. I use the head of grass carp to eliminate the head of smoked fish last time. Ha ha, it's not bad. Fish head can be eaten at one time

Production steps:

Step 1: cut tofu into strips.

Step 2: cut mushrooms into slices. [small ones are not necessary]

Step 3: wash kelp and cut into strips.

Step 4: cut the cabbage into pieces.

Step 5: wash the fish head and fry it in an oil pan.

Step 6: add appropriate amount of water. Bring to a boil, add onion and ginger, and heat until the soup is milky.

Step 7: start another pot and add oil to saute spicy pepper and chili.

Step 8: pour in the fish head soup and bring to a boil.

Step 9: add tofu and kelp mushrooms, turn low heat and cook for 20 minutes.

Step 10: add cabbage, add salt and chicken essence, turn off the heat and pour the fish head pan into a large bowl.

Step 11: heat the oil in the pan.

Step 12: pour the oil on the fish head while it is hot.

Materials required:

Fish head: 1

Tofu: 100g

Kelp: 100g

Cabbage: 100g

Fresh mushrooms: 100g

Scallion: right amount

Ginger: right amount

Pepper: 5g

Pepper: 5g

Cooking wine: moderate

Salt: right amount

Pepper: 2G

Edible oil: right amount

Note: like to eat a little spicy, you can add some pepper when pouring oil at the end. The ingredients in the pot can be added to your own taste.

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: spicy