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Fish Head Tofu and Mushrooms Recipe

  • 2servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 big fish head

  2. 2 slabs tofu

  3. 151g mushrooms

  4. 19g vermicelli

  5. 151g lean pork

  6. napa cabbage (as desired; approximately 2 cups)

Instructions Jump to Ingredients ↑

  1. Chop big fish head (salmon, tuna, or carp preferred) into 4 to 6 chunks, remove gills. Wash and set aside.

  2. Wash lean pork and tofu. Dice or cut into slices. Cut Napa cabbage into shreds. Soak vermicelli till soft. Slit open the sides of mushrooms.

  3. Sauté 2 slices of ginger with oil on wok. Put in fish head to fry until slightly browned. Add in appropriate amount of water right away. Boil at high heat for 10 minutes.

  4. Add in tofu, mushrooms, vermicelli, lean pork, and Napa cabbage and boil for 10 minutes. Add salt to taste.

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