Main Ingredients:
Silken Tofu: 300g; Chinese Cabbage: 400g; Fish Head: 650g.
Additional Ingredients:
Ginger: 1 piece; Chili Powder: 50g; Sichuan Peppercorns: 30 pieces; Doubanjiang (Chili Bean Paste): 100g; White Pepper Powder: 1 tbsp; Soaked Wild Peppers: 10 pieces; Scallion: 1 stalk; Olive Oil: 150g; Dark Soy Sauce: 1/2 tbsp; Soy Sauce: 2 tbsp; Salt: to taste; Sugar: 1 tbsp.
Taste: Spicy and Numbing; Cooking Method: Boiling; Cooking Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Boiled Fish Head
After cleaning the fish head, blanch it in a pot and set aside.
Wash the Chinese cabbage and cook in a pot for about 5 minutes, then set aside.
Cut the tofu into small pieces and cook in a pot for 2 minutes, then set aside.
Heat oil in a pot until 50% hot, then add Sichuan peppercorns, ginger, wild peppers, and Doubanjiang. Stir-fry over low heat until fragrant.
Add an appropriate amount of water and bring to a boil. Then add soy sauce, dark soy sauce, sugar, white pepper powder, salt, and chicken bouillon for seasoning.
After initial seasoning, add the fish head and cook for 10 minutes. Then add the Chinese cabbage and tofu, cook for 3 minutes, return the fish head to the pot, bring to a boil, then simmer over low heat. Add chicken bouillon and salt for final seasoning. Serve in a bowl, sprinkle with chili powder, and pour smoking hot oil over it. Garnish with chopped scallions before serving.
