Braised Beancurd with Fish Head Recipe

Braised Beancurd with Fish Head Recipe

Ingredients:

• 3 tablespoons lard

• 3 slices ginger root, shredded

• 1 large onion, thinly sliced

• 1 fish head (~2 lb), cleaned and cut into chunks

• 3 cups fish or chicken stock

• 4 Chinese mushrooms, soaked for 20 minutes, stemmed and shredded

• 2 cakes beancurd, diced

• 3 tablespoons dry sherry

• Pinch f salt and ground black pepper

Method:

1. Melt lard in a pan. Add ginger and onion, stir fry for 2 minutes.

2. Add fish head. Fry and turning over high heat for 3 minutes

3. Pour in stock and bring to boil. Add in mushrooms and beancurd. Cover and simmer for 20 minutes

4. Add the sherry, salt and pepper to taste. Simmer for another 15 minutes

5. Ready to serve