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Fish Head Casserole with Tofu

Fish and Seafood

Fish Head Casserole with Tofu
5 Tablespoons vegetable oil
1 large fish head, preferably carp, and weighing close to two pounds
1/4 pound pork, sliced
1 pound frozen then defrosted tofu, sliced into quarter inch by two inch pieces
1 chili pepper, seeded and slivered or two teaspoons Chinese chili sauce
1 Tablespoon broad bean paste
5 cloves garlic, peeled and sliced
2 quarts chicken broth
1 Tablespoon soy sauce
1 teaspoon sugar
1 scallion, slivered
1. Heat oil and fry the fish head in a wok or large fry-pan until golden born, then move it to a large casserole. Fry the pieces of pork one to two minutes until no longer pink, then add them to the casserole.
2. Fry the tofu until slightly crisp, and put it into the casserole.
3. Put chili pepper, chili sauce, broad bean paste, and the garlic in the wok, fry that one minute, and transfer everything in the wok to the casserole.
4. Add chicken broth, soy sauce, and the sugar and cook uncovered for half an hour. Then add scallion pieces and stir. Serve.

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