Traditional red soup fish pot preparation method

Ingredients: 1. One silver carp head, cut into two halves.

2. A piece of tofu, cut into thick slices.

3. Cook 3 liang of bamboo shoot tips in boiling water.

4. 3 liang of shiitake mushrooms, tear into pieces.

5. Half a bell pepper, cut into strips.

6. Two green garlic seedlings, cut into long sections.

7. Four green onions, cut into sections.

8. Two tablespoons of watercress.

9. Four slices of ginger.

10. One tablespoon of rice wine.

11. One spoonful of sugar.

12. Three tablespoons of soy sauce.

13. Four Chaotian peppers, cut into rings.

Method: 1. Put fish heads, fish ribs, green onions, two slices of ginger, and rice wine into a pot of boiling water. After boiling, beat off the foam, then reduce to low heat and simmer for about 20 minutes.

2. While cooking the fish head, put the tofu in a pot of boiling water, add salt and scald slightly, then remove and set aside.

3. Heat the oil in the wok until it is 60% hot, add the other two slices of ginger (memory said, only two slices were put in the fish head pot), chili rings, and pea wedges and stir-fry over low heat for about one minute. 4. Pour in the except

Stir-fry all the remaining ingredients except shredded bell peppers and tofu, add about two tablespoons of water, and simmer for about 10 minutes.