Fish Head Tofu Clay Pot
Bighead carp head is marinated, pan-fried until golden, then braised with tofu and black fungus for a rich, deeply savory broth.
Ingredients
fish head (cut into two halves after washing, make two diagonal cuts on the meat)
1
tofu (washed with clean water, cut into chunks)
1 box
black wood ear mushrooms (soaked until soft, washed and torn into pieces)
3-4
goji berries (soaked in cold water for a while, drained)
10
ginger (some sliced, some lightly smashed)
1
yellow rice wine
2 tbsp
garlic cloves (lightly smashed)
1
doubanjiang (chopped)
1 tbsp
fine salt
2 tbsp
Instructions
1
Marinating
After washing the fish head, cut it into two halves with a knife, make two diagonal cuts on the meat connected to the fish head. Chop the doubanjiang, spread it on the inner side of the fish head, and marinate for 10 minutes.
2
Frying the Fish
First wipe the wok with ginger slices, pour in oil and heat until hot. Add the fish head, ginger slices, and lightly smashed garlic cloves to fry together. When the fish head turns golden yellow and the fish body meat turns white, use a slotted spoon to remove the fish head and drain the oil.
3
Stewing
Place the fish head flat into a clay pot, fill it with water, add the lightly smashed ginger chunks. Bring to a rolling boil over high heat, skim off the foam, pour in two spoonfuls of yellow rice wine, cover the clay pot, and turn to low heat to simmer.
4
Adding Ingredients
After half an hour, add the soaked black wood ear mushrooms, goji berries, and washed tofu chunks, continue to simmer over low heat. After another half hour, the fish soup will be very rich and mellow. Add two spoonfuls of fine salt to season, then it is ready to serve.
