Yam stewed with fish head
- Ingredients
- Fish head250g
- Yam300g
- CilantroAppropriate amount
- GingerAppropriate amount
- GarlicAppropriate amount
- Pí County Doubanjiang (fermented broad bean and chili paste) Sauce1 spoon
- Karamata seedsAppropriate amount
- Dry Chili peppersAppropriate amount
- Rice wineAppropriate amount
- SaltAppropriate amount
- Chicken essenceAppropriate amount
- Cooking oilAppropriate amount
- How to make stewed fish head with yam
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1. Split the fish head down the middle from inside.Fish tail and backbone cut into pieces;Peel and wash the yam, then cut into chunks;Chop the cilantro into small segments, mince the ginger, and smash the garlic cloves.
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2. In a wok, pour in oil, add fish head and fish pieces, fry both sides until done, then remove.
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3. Flip over.
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4. In the same wok with some remaining oil, once hot, add the karamata seeds, broken dry chili peppers, doubanjiang, minced ginger, minced garlic, and white parts of cilantro; stir-fry till fragrant.
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5. Add water and a little rice wine, bring to a boil.
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6. Place the fried fish head, fish pieces, and yam into the pot, season with appropriate amounts of salt and chicken essence.
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7. Boil over high heat for a while then reduce to medium heat and simmer until the yam is soft and tender, add cilantro leaves before serving.
- Tips
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Do not boil for too long.
