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Fish Head and Tofu Soup

Soups and Congees

Fish Head and Tofu Soup
Ingredients:
1 carp head, cleaned and scaled, the gills removed
3 Tablespoons broad-bean sauce
2 Tablespoons vegetable oil
½ pound firm tofu, thinly sliced
2 Tablespoons Shao Xing wine
2 Tablespoons thin soy sauce
1 Tablespoon granulated sugar
2 Tablespoons minced bamboo shoots
4 Tablespoons soaked Chinese black mushrooms, stems
discarded, caps minced
2 slices fresh ginger, peeled and minced
2 garlic shoots, thinly slivered
1 Tablespoon lard

Preparation:
1. Flatten the fish head with the side of a cleaver and brush it with the broad bean sauce.
2. Pre-heat a wok or large fry pan, then add the oil, and fry the fish head on both sides one to two minutes each.
3. Now add the tofu and stir gently for another minute or two.
4. Carefully stir in the wine, soy sauce, and sugar, stir for one minute, then add six cups of water and bring to the boil.
5. Next add the bamboo shoots, mushrooms, and ginger and bring almost to the boil, then reduce the heat and simmer for fifteen minutes.
6. Lastly, add the garlic shoots and the lard and stir for one minute, then serve.

                                                                                                                                                       
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