How to make arhat fish head?

Accessories: tofu 100g mushroom (fresh) 30g lotus seeds 10g bamboo shoots 30g winter bamboo shoots 30g winter vegetables 15g.

Seasoning: peanut oil 35g sesame oil 10g rice wine 15g soy sauce 5g sugar 5g salt 4g starch (corn) 10g onion 15g ginger 5g each.

The practice of arhat fish head:

1. Wash the silver carp head and cut it into sections (do not cut it off);

2. Wash tofu, mushrooms, fresh lotus seeds, winter bamboo shoots, bamboo shoots and winter vegetables, cut into small pieces, add salt and mix well, and put them in fish heads;

3. Cut the onion into sections and peel and slice the ginger;

4. Put the starch into a bowl and add water to make wet starch;

5. Heat the oil in the wok, add the fish head, fry it until it is half done, and take it out;

6. Leave the bottom oil in the pot and heat it. Add onion, ginger slices, soy sauce, salt, yellow wine and white sugar, stir-fry, add fish head and water to boil, and simmer until the fish head is cooked;

7. Select onion and ginger, thicken with wet starch and pour in sesame oil.

For more information about arhat's head, see Mint.com Food Bank/Ten Houses/Arhat Jade Head.