Representative sichuan dishes-Fish head bean curd soup

Materials:
two fish heads
50g mushrooms
100g bean curd
soy sauce
salt
MGS
Pepper
cooking wine

Preparations

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