Stewed Fish Head

Stewed Fish Head

　　Basic characteristics: Dispels wind and relieves pain, invigorates the brain and refreshes the mind. It has certain therapeutic effects on insomnia, forgetfulness, headaches, physiological postpartum headaches in women, and infantile convulsions.

　　Main ingredient: 1 head of bighead carp or grass carp (large fish)

　　Side ingredients: 100g northern tofu, 6g Chuanxiong, 10g Angelica dahurica, 10g Gastrodia elata.

　　Seasonings: 3g cooking wine, 2 slices of ginger, a little salt and MSG.

　　Condiments: 20g vegetable oil

　　Preparation method:

　　1. Wash the fish head and remove the gills. Heat oil in a pan, fry the fish head until both sides are lightly browned, add cooking wine, then remove and set aside. Rinse Chuanxiong, Angelica dahurica, Gastrodia elata, and ginger. Cut tofu into small pieces.

　　2. Place all ingredients into a stewing pot, add an appropriate amount of water. Cover the pot and simmer over low heat for 30 minutes. Add salt and MSG, then stew briefly before serving.