咸鱼头焖豆腐Braised Salted fish headwith Tofu

【材料】
梅香咸鱼头300克、连皮五花肉150克、豆腐2砖（切块）、姜3片、香茅1支、辣椒干5条（剪段）、水2杯

【调味料】
味精1⁄2茶匙、生抽1汤匙、盐少许、粟粉水少许（勾芡）

【做法】
1.将五花肉切片，以少许粟粉和油拌匀备用。（图1）
2.豆腐以热油煎至两面微黄，取出滤油。（图2）
3.放入咸鱼头煎香，取出滤油。
4.镬中留少许油，爆香姜片、香茅及辣椒干，倒入水并加入咸鱼头、豆腐及五花肉片煮滚后，转小火焖煮25分钟。（图3-6）
5.加入调味料及勾芡便可。（图7）

【Ingredients】
300g Mui Heong salted fish head, 150g pork belly with skin (cut slices), 2 blocks tofu (cut cubes), 3 slices ginger, 1 stalk lemon grass, 5 dried chili (cut sections), 2 cups water

【Seasoning】
1⁄2 tsp MSG, 1 tbsp soy sauce, dash of salt, some starch for thickening

【Method】
1.Slice pork belly, marinate with some corn flour and oil.(pic 1)
2.Sear tofu in hot oil until both sides turns brown, drain.(pic 2)
3.Add in salted fish head and sear until aromatic, dish out and drain.
4.Sauté ginger, lemon grass and dried chili with some oil until fragrant, pour in water and add in salted fish head, tofu and pork belly; bring to boil and then simmer in low heat for 25 minutes.(Pic 3-6)
5.Season to taste, thicken with starch before dish out.(pic 7)