家乡鱼头炉Home Cooked Fish Head Pot

【材料】
A:红鲷鱼头1/2个、芋头8片、豆腐 2块（切成6片）
B:西兰花1/2棵（切小朵）、包菜花1/2棵（切小块）、大白菜3片（切小块）、红萝卜1/2条（切块）、小玉蜀黍5条（切段）、西芹2条

【调味料】
花雕酒1汤匙、盐适量

【勾芡】
薯粉1汤匙（+清水2汤匙）

【做法】
1.用花雕酒把鱼腌好备用。
2.烧热油，分别将鱼头、豆腐及芋头微煎备用。（图1-2）
3.镬内留少许油，爆香蒜米后加入所有B料炒香，以少许盐调味，盛碟备用。（图3）
4.另外在镬煮滚4碗水，放入竽头煮约5分钟。
5.将鱼头回锅再煮5分钟，最后加入豆腐和蔬菜。（图4）
6.煮至汤浓稠后以适量盐及花雕酒调味，并加入薯粉水勾芡，即可上桌。

【Ingredients】
A:1/2 red snapper fish head, 8 slices yam, 2 blocks tofu (cut into 6)
B:1/2 broccoli (cut small), 1/2 cab-bage (cut sliced), 1/2 carrot (sliced), 5 baby corn(cut block), 2 celery (sliced)

【Seasonings】
1 tbsp hua diao chinese wine, dash salt to taste

【Thickening】
1 tbsp sweet potato flour (+2 tbsp water)

【Method】
1.Marinate fish head with chi-nese wine, set aside.
2.Sear fish head, tofu and yam in hot oil, set aside.(pic 1-2)
3.Heat oil in wok, saute garlic till fragrant, add in all B ingredi-ents fry well. Season with salt, dish out and set aside.(pic 3)
4.Bring 4 bowl water to boil, add in yam, cook for 5 minutes.
5.Return fish head to wok, continue cooking for another 5 minutes. Lastly toss in tofu and mixed vegetables, cook till gravy reduced. (pic 4)
6.Season with salt and chinese wine, add thickening and serve hot.