一、三鲜豆腐鱼头主料:重约300克草鱼头1个。辅料:嫩豆腐200克,熟猪肚100克,鸡大翅10只,花菇100克,独头蒜50克,青皮莴苣中段150克,红甜椒1个。调料:浓鸡汤1000克,精盐6克、胡椒粉5克、姜块30克(拍破),葱30克(挽成结),料酒50克,醪糟汁50克。油脂:鸡化油50克。制法:1、鱼头从下颚处剖开、不剖断,用料酒抹匀腌溃15分钟。2、炒锅置旺火上,加适量清水、将豆腐划成边长1.5厘米 First, Sam Sun fresh tofu head Ingredients: about 300 grams of grass head 1. Accessories: 200 grams of soft bean curd, cooked pork belly 100 grams, 10 chicken wings, mushrooms 100 grams, 50 grams of garlic alone, middle of the peel lettuce 150 grams, 1 red bell pepper. Seasoning: thick chicken soup 1000 grams, 6 grams of salt, pepper 5 grams, ginger 30 grams (beat broken), onion 30 grams (pull into knot), cooking wine 50 grams, 50 grams of fermented glutinous rice juice. Grease: chicken oil 50 grams. System of law: 1, cut from the jaw at the head, not cut, with wine wipe ulceration 15 minutes. 2, wok stir, add appropriate amount of water, the tofu into a side length of 1.5 cm