|
1 silver carp head
120g belly pork
6 pieces Shiitake mushrooms
2 bamboo shoots
1 piece tofu
600g Chinese cabbage
2 pieces mung bean sheet
2 stalks scallion, shredded
2 slices ginger, peeled and sliced
1 red chili, remove seeds
1 pip garlic, peeled and sliced
Seasonings:
2 tablespoons wine
6 tablespoons soy sauce
1 teaspoon salt
a pinch of pepper
|
|
Method:
Soak fish head with soy sauce and wine
for 10 minutes. Cut pork, soaked Shiitake mushrooms and bamboo
shoots to pieces. Cut Chinese cabbage to large pieces, blanch
and drain. Cut tofu to thick pieces. Cut mung bean sheet
to wide strips. Fry fish head with 5 tablespoons of oil until
the surface gets browned, remove to the casserole. Put sliced
garlic and ginger in, stir-fry until fragrant. Add pork,
mushroom and bamboo shoot pieces, stir-fry for a while. Add
remaining soy sauce, red chili, other seasonings and 8 cups of water
in, bring to a boil. Pour all ingredients to a casserole, cook
over low heat for about an hour. Add tofu, cook for 10 minutes.
Add Chinese cabbage in, cook until cabbage is soft enough. Add
mung bean sheet at last, bring to a boil. Season again if
needed. Sprinkle shredded scallions on top, serve immediately.
|