Seasonings
1 whole bighead carp head (about 1500 g / 3.3 lbs), 350 g frozen tofu, 150 g dried bamboo shoots, a small amount of coix seed (Job's tears).
Seasonings
20 g ginger slices, 1/2 teaspoon each of salt, sugar, and white pepper, 1 teaspoon cooking wine, 2 tablespoons vegetable oil.
Steps
1. Thaw the frozen tofu in cold water, then squeeze out the excess water; soak the coix seed and dried bamboo shoots in water until fully rehydrated, then rinse and drain; clean the fish head, pan-fry it in hot oil until golden brown on both sides, then remove and drain the oil.
2. Add enough water to the pot, then add the fish head, frozen tofu, Job's tears (coix seeds), dried bamboo shoots, and ginger slices. Bring to a boil over high heat, then add cooking wine, salt, sugar, and white pepper. Simmer for 20 minutes, then serve.