Fish Head in Bean Curd Soup

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The Ingredient: two fish heads 50g mushrooms 100g bean curd soy sauce salt MGS Pepper cooking wine   The Recipe: 1. Deep-fry the fish heads. 2. Add chill bean sauce, scallion, ginger, minced garlic and soup, salt, MSG, Pepper and cooking wine. 3. When the fish heads are done, add bean sheet jelly, bring to the boil,thicken, sprinke with garlic shoots.