Claypot Fish Head Tofu

Name: Claypot Fish Head Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: half (about 150 g) Silver carp head, cleaned (remove the teeth, make two deep cuts in the flesh near the head, one cut on the gill cover flesh, one cut on the walnut meat); 250 g Soft tofu (cut into long strips, blanch in boiling water to remove the bean smell); 25 g Dried shiitake mushrooms, rehydrated (sliced); 75 g Cooked bamboo shoot slices; 25 g Shaoxing wine; 5 g Minced ginger; 35 g Soy sauce; 25 g Tender garlic sprouts (cut into segments); 15 g Sugar; 15 g Doubanjiang, broad bean chili paste (crushed); 3.5 g MSG; 250 g Cooked pork lard; 250 g Superior stock

A traditional Zhejiang winter clay pot dish with silky tender texture, rich savory flavor, pure concentrated broth, and a fragrant aroma that fills the air.

40 min

Easy

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Ingredients

Silver carp head, cleaned (remove the teeth, make two deep cuts in the flesh near the head, one cut on the gill cover flesh, one cut on the walnut meat) half (about 150 g)

Soft tofu (cut into long strips, blanch in boiling water to remove the bean smell) 250 g

Dried shiitake mushrooms, rehydrated (sliced) 25 g

Cooked bamboo shoot slices 75 g

Shaoxing wine 25 g

Minced ginger 5 g

Soy sauce 35 g

Tender garlic sprouts (cut into segments) 25 g

Sugar 15 g

Doubanjiang, broad bean chili paste (crushed) 15 g

MSG 3.5 g

Cooked pork lard 250 g

Superior stock 250 g

Instructions

Prepare the fish head

Wash the silver carp head, remove the teeth, make two deep cuts in the flesh near the head, one cut on the gill cover flesh, and one cut on the walnut meat. Coat the cut side of the fish head with a layer of crushed doubanjiang, and spread soy sauce over the front side.

Prepare the side ingredients

Cut the tofu into long strips and blanch in boiling water to remove the bean smell. Slice the shiitake mushrooms. Cut the garlic sprouts into segments.

Pan-fry the fish head

Heat the claypot over high heat. When it reaches about 80% hot (approximately 176°C), place the fish head front-side down and pan-fry until golden. Add the soy sauce, Shaoxing wine, and sugar, stir evenly, then flip the fish head. Add the superior stock and 500 g of water, then add the tofu, bamboo shoot slices, shiitake mushrooms, and minced ginger. Once boiling, pour everything into the claypot.

Braise

Move to low heat and simmer for 15 minutes, then increase to medium heat for 2 minutes. Skim off the foam, add the MSG and garlic sprouts, and drizzle with 25 g of cooked pork lard. Place the claypot on a tray and serve at the table.