Stewed Fish Head with Tofu

Name: Stewed Fish Head with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 (about 500 g) Bighead carp head (cleaned and cut in half through the middle); 200 g Tofu (cut into long strips); 2 Scallions (washed and sliced); 1 small piece Ginger (washed and sliced); 3 cloves Garlic (washed and sliced); Cornstarch, to taste; 30 g Cooking oil; 2 tsp Soy sauce; 2 tbsp Cooking wine; 1 tsp White pepper; 1 tsp Fine salt; 1 tsp Sugar; 1 tsp MSG

A soup-style dish made by braising bighead carp head with tofu, featuring silky, tender fish and a mellow, aromatic flavor.

45 min

Easy

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Ingredients

Bighead carp head (cleaned and cut in half through the middle) 1 (about 500 g)

Tofu (cut into long strips) 200 g

Scallions (washed and sliced) 2

Ginger (washed and sliced) 1 small piece

Garlic (washed and sliced) 3 cloves

Cornstarch to taste

Cooking oil 30 g

Soy sauce 2 tsp

Cooking wine 2 tbsp

White pepper 1 tsp

Fine salt 1 tsp

Sugar 1 tsp

MSG 1 tsp

Instructions

Prepare Ingredients

Clean the bighead carp head and cut it in half through the middle. Wash and slice the scallions, ginger, and garlic. Cut the tofu into long strips.

Fry the Fish Head

Heat the oil in a pot until hot, add the fish head and briefly fry, then remove and drain. In the remaining oil, sauté the sliced scallions, ginger, and garlic until fragrant. Pour in the cooking wine and soy sauce, add an appropriate amount of hot water, then return the fish head along with the sugar, fine salt, MSG, and white pepper.

Stew

Once the soup comes to a boil, add the tofu and simmer over low heat. When the dish is cooked through, remove the fish head and place it on a serving plate. Bring the soup back to a boil, thicken with a cornstarch slurry, and pour over the fish head before serving.