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1
Remove scales, gills and belly of silver carp, wash and drain. -
2
Cut the silver carp head in half and marinate the tail with salt. You will eat it tomorrow and use the fish head for cooking today. -
3
Prepare a piece of old tofu and braise it. It is better to use old tofu, which is chewy and not easy to break. -
4
Heat the oil in the pan, add the old tofu and fry until golden brown on both sides, then remove. -
5
Heat the oil in the pot, add the fish head and cut it, add cooking wine to remove the fishy smell. -
6
Add water equal to the ingredients, add ginger and green onions. -
7
Add some dark soy sauce, light soy sauce, and pepper. -
8
Add 4 tablespoons of red milk. I used fragrant rose bean curd juice. -
9
Add half a spoonful of chili sauce. Our family doesn’t like spicy food very much. If you like spicy food, you can add more. -
10
Bring to a boil over high heat and simmer over medium heat for 20 minutes. -
11
Put in the old tofu. -
12
Add some salt, be careful to add less, because red milk also has a salty taste, and simmer over medium heat for 10 minutes. -
13
Add 1 tablespoon of garlic sauce. If not, you can add some minced garlic and bring to a boil over high heat. -
14
Sprinkle some chopped green onion and serve.
Tips
Stir it while cooking to prevent it from sticking to the bottom of the pot. The amount of salt should be controlled carefully, because dark soy sauce, light soy sauce, and red milk all have a salty taste.Put it last. No need to add sugar, red milk has a sweet taste.