瓦煲红烧鱼头Braise Fish Heads in Clay pot

【材料】
鱼头1只、豆腐2砖、荷兰豆10条（撕除老茎）、红萝卜30克（切花片）、烧肉100克（切小块）、青葱1棵、冬菇5朵（浸软洗净）、姜20克（切片）、蒜头1粒（拍扁）、粟粉水适量（勾芡）

【调味料A】
生抽1/2汤匙、姜汁1/2汤匙、盐1/2茶匙、绍兴酒1汤匙、胡椒粉少许

【调味料B】
上汤4杯、生抽1汤匙、蚝油2汤匙、糖1/2茶匙、鸡精粉1/2茶匙、麻油1茶匙、绍兴酒1汤匙、胡椒粉少许

【做法】
1.鱼头洗净，搽上调味料A腌置20分钟，扑上适量生粉，放入热油中炸至香脆，捞起沥干油备用。（图1-2）
2.豆腐切件放入热油中炸至金黄色，捞起沥油。（图3）
3.镬中留油少许爆香姜、蒜头，加入烧肉、冬菇炒香倒入调味料B煮滚。（图4）
4.放入鱼头，豆腐、红萝卜焖煮约2分钟至汁只馀一半时以粟粉水勾芡即可。（图5-6）

【INGREDIENTS】
1 fish head, 2 blocks tofu, 10 pcs broad beans (remove strings), 30g carrot (slices flowery), 100g BBQ meat, 1 stalk spring onion, 5 pcs mushroom (soaked), 20g ginger (slices), 1 pip garlic (chopped), some starch for thickening

【SEASONING A】
1/2 tbsp soy sauce, 1/2 tbsp ginger juice, 1/2 tsp salt, 1/2 tbsp Hua Diao wine, dash of pepper

【SEASONING B】
4 cups stock, 1 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 tsp sugar, 1/2 tsp chicken stock granle, 1 tsp sesame oil, 1 tbsp Hua Diao wine, dash of pepper

【METHOD】
1.Wash fish head, marinate with seasoning A for 20 minutes, and then coat with corn flour and deep fry in hot oil until crispy, dish out and drain. (pic 1-2)
2.Cut tofu into blocks, deep fried until golden brown. (pic 3)
3.Keep some oil in wok, saut’e ginger and garlic until fragrant, add in BBQ meat, mushroom and seasoning B, bring to boil. (pic 4)
4.Add in fish head, tofu and carrot, simmer for 2 minutes or until the gravy is reduce to half, thicken with starch, done.