half an hour
Let the fish head and tail be cut into large pieces and washed; (because it will be stewed for a while, the small pieces will break, so Cut the taro into cubes; tear the cabbage into slices; I have washed the fried tofu several times in hot water, and I am worried that the oil outside is not clean.
Add a spoonful of oil and heat it
Put the taro in and fry for a while until golden. Because the taro is easy to melt, it can be shaped by frying first, and it is more mellow and rich.
Fry the taro and pick it up.
Leave the fried taro oil at the bottom of the pan, add ginger slices first, and prepare to fry the fish head.
Remove the fish head and tail, and fry until golden.
After frying the fish head and fish tail, push it to the side of the pot, fry the cabbage for a while, and heat the water. (The soup that can only be boiled by heating water is milky white.)
After adding water, add taro. Cover and simmer for 15 minutes.
After 15 minutes, add tofu soak and simmer for another 5 minutes.
After 5 minutes, remove the cover, add pepper, salt, pepper powder, and roll slightly. Get out of the pot.
finished product, turn off the fire.