Ingredients
1 fish head, 1 block of firm tofu, 200 g (about 7 oz) mustard greens.
Seasonings
5 g ginger slices, 2 teaspoons salt, 2 tablespoons Shaoxing wine, 4 tablespoons vegetable oil.
Steps
1. Rinse the tofu and cut into rectangular pieces; wash the mustard greens and slice into small pieces; remove the gills from the fish head, rinse and drain, then pan-fry in hot oil until golden brown, remove and drain excess oil.
2. Heat oil in a pot until hot, first stir-fry the ginger slices until fragrant, then add the fish head, tofu, cooking wine, and enough water to bring to a boil, then add the mustard greens and continue cooking for 15 minutes, season with salt, and serve.