Soup - Fish Head and Bean Curd Skin Stick Soup

Ingredient 1 Carp fish head 3 taels ground nuts (120g) 1 piece bean curd skin stick 8 deseed red dates 2 slices ginger 10 bowls water

Method

1. Soak ground nuts in water for a while and wash it. Wash red dates. Break bean curd skin stick into 8cm sections. Wash and soak till soft.

2. Wash fish head. Wipe dry and cut into half. Heat 1 tbsp oil in wok. Stir fry ginger slices till fragrant. Add fish head and fry till both sides turn golden. Dish up.

3. Boil water. Add ground nuts, red dates and fish head. Bring it to boil over high heat. Reduce to low heat and simmer for 1 hour. Add bean curd skin stick and simmer for another hour. Add salt. Serve.