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Fish Head in Bean Curd Soup

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Materials:
two fish heads
50g mushrooms
100g bean curd
soy sauce
salt
MGS
Pepper
cooking wine


Preparations
  • Deep-fry the fish heads.
  • Add chill bean sauce, scallion, ginger, minced garlic and soup, salt, MSG, Pepper and cooking wine.
  • When the fish heads are done, add bean sheet jelly, bring to the boil,thicken, sprinke with garlic shoots.



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