Fish Head and Beancurd Pot
|Haddock steaks/Sea-bream heads / cod steak||8 Ounce (250 Gram)|
|Bean curd squares||3|
|Dried mushrooms||4 , soaked|
|Bamboo shoots||3 Ounce (90 Gram)|
|Garlic||1 Clove (5 gm), chopped|
|Water||2 Pint (1.2 Liter)|
|Monosodium glutamate||1⁄4 Teaspoon|
Cut each beancurd square into four.
Cut the pre-soaked mushrooms in half, discarding the hard stems.
Cut the bamboo shoots into bite-sized slices.
Wash and cut the leek into 8-cm (3-in) strips.
Put the water in a large casserole, and add all the ingredients except the leeks.
Simmer for 30 minutes.
Then add the leeks and cook for another 5 minutes, adjust the seasoning and serve.