Ingredients
1 fish head (about 500 g / 1 lb), 200 g fresh straw mushrooms, 50 g dried shiitake mushrooms, 15 g baby bok choy hearts.
Seasonings
5 g chopped scallions, 5 g sliced ginger, and salt, MSG, cooking wine, and vegetable oil to taste.
Preparation
1. Remove the gills from the fish head, rinse clean, split it in half, place in a large bowl, add a little salt and cooking wine, mix well, and marinate to allow the flavors to absorb.
2. Remove the stems from the straw mushrooms, wash them, slice into pieces, blanch in boiling water until cooked, then drain and squeeze out excess water.
3. Remove the stems from the dried shiitake mushrooms, wash them, soak in warm water until softened, then drain well.
Steps
1. Heat oil in a wok or pot over high heat, add ginger slices and stir-fry until fragrant, then place the fish head in and pan-fry over low heat until both sides are golden brown.
2. Add the cooking wine, then pour in enough boiling water to submerge the fish head. Bring to a rolling boil over high heat, add the mushrooms, cover, and continue boiling until it comes to a full boil again.
3. Add the bok choy hearts and fresh straw mushrooms, cooking until tender. Season with salt and MSG to taste, sprinkle with chopped scallions, then remove from heat and serve in a bowl.