Practice: 1, wash the fish head, split it from the middle, and dry the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.
2. Pour the oil into the frying pan. When it's 70% hot, add the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.
3. Add mushrooms, cover and stew for 50 minutes.
4, add salt, add tofu and continue to cook for 3 minutes.
Korea pickle pot
Ingredients: tofu, fungus, mushrooms, pickles. Tomato sauce, salt, rock sugar ~ ~
Production method:
1, cut the kimchi into pieces, heat the oil, stir fry, add a little tomato sauce, and the soup will be more beautiful.
2. Add black fungus, add water, salt, rock sugar and bean curd, and simmer for a few minutes.
3. After the tofu is tasty, add mushrooms and boil.
Pineapple rice
Ingredients: pineapple 1 piece, rice 1 bowl, chicken breast 100g, carrot 1 section, 20g of corn, shallots 1 root, oyster sauce 1 spoon, and soy sauce/kloc-0.
Practice: Cut the pineapple from 1/3 and dig out the pulp. Dice pineapple, chicken breast and carrot. Heat the wok with oil, add the diced chicken and stir fry. Add carrots and stir fry. Stir-fry rice and corn kernels and season with oyster sauce and soy sauce. Add diced pineapple and stir well. Stir-fried rice, turn off the fire and put chopped green onion.