How to cook fish head stewed with taro and cabbage

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make fish head stewed with taro and cabbage.

1. Cut the fish head and tail into large pieces and wash them clean. (Because they will be stewed for a while, small pieces will break, so cut them into large pieces.) Cut the taro into cubes; tear the cabbage into slices; I washed the fried tofu several times with hot water because I was worried that the oil on the outside was not clean.

2. Add a spoonful of oil and heat the pan

3. Pour the taro in and fry for a while until golden brown. Because taro is easy to melt, frying it first can help it set in shape and make it more mellow and rich.

4. Remove the taro from the pan after it is fried.

5. Leave the oil used to fry the taro at the bottom of the pan, add the ginger slices first and prepare to fry the fish head.

6. Add the fish head and tail and fry until golden brown.

7. After frying the fish head and tail, push them to the side of the pot, stir-fry the cabbage, and add hot water. (The soup that is cooked with hot water is milky white.)

8. Add taro after adding water. Cover the pot and simmer for 15 minutes.

9. Add the soaked tofu after 15 minutes and simmer for another 5 minutes.

After 10.5 minutes, remove the lid, add pepper, salt and Sichuan pepper powder, and bring to a boil. Remove from heat.

11. Finished, turn off the heat.

For the health of the body, the absorption of nutrients should start from the mouth, so what are you waiting for? Follow the editor’s introduction today to try to make delicious dishes such as taro, cabbage and fish head stewed!