Home Claypot Dishes · Bean curd & Roasted Pork In Clay Pot · Clay Pot Chicken Rice · Clay Pot Chinese Waxed Meat Rice · Clay Pot Fish Head · Crabs With Bean Threads Pot · Hot Pot Chicken In Shao Xin Wine · Salted Fish And Pork Belly In Clay Pot · Shao Xin Drunken Chicken In Clay Pot · Shark's fin Hot Pot     Clay Pot Fish Head      Ingredients · 1 fish head · 100g pork belly (sliced) · 2 tbsp dried shrimps · 1 onion (sliced)    Incredients (A) · 1 square bean curd (cubed) · 1 can mushrooms · 100g long cabbage (sliced) · 1 stalk leek (sliced) · 6 stalks baby corn    Seasoning · 3 tbsp shao xing wine · 1 tsp salt · 1 tsp monosodium glutamate · 1 tsp pepper · 1/2 tsp sesame oil · 1 tbsp light soy sauce · 4-5 bowls chicken stock

Web the-chinesefood.com   Method to COOK!   1. Rinse fish head and cut into pieces, season with some light soy sauce, marinate for a while, heat up oil, coat fish heads with tapioca flour and deep fry until golden brown, dish up and drain.   2. Heat up some oil to fragrant dried shrimps, onion, ginger and pork belly slices, sprinkle wine and stir in prefried fish head immediately, pour in chicken stock and bring to the boil, add in ingredients (A) and the remaining seasoning to cook well.   3. Transfer all ingredients and gravy into a clay pot, simmer over low heat for 5 minutes. Serve hot. SPONSORED BY : Handy Candy - the online sweet shop with a liquorice twist! T-Shirt King - the online t-shirt shop

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