Stewed Fish Head
The salt is appropriate, and no other ingredients are needed. The secret of milky white soup is that the fish head should be thoroughly fried, and the soup should be hot and long.
Step 1 . Prepare fish head, marinate with onion, ginger and garlic cooking wine for half an hour, and then rinse with water.
Step 2 . Prepare auxiliary materials.
Step 3 . Tofu and Flammulina velutipes.
Step 4 . Hot pot with cold oil, vegetable oil as the main and lard as the auxiliary, which will be fragrant.
Step 5 . Smoke from a fierce fire to prevent the frying pan from exploding and add some salt.
Step 6 . Pan fry fish head directly.
Step 7 . Don't move the fish head at this time, and use the side of the pan to fry.
Step 8 . continue.
Step 9 . You can fry the other side.
Step 10 . Add cooking wine (this is cooking wine).
Step 11 . You can put ginger and garlic together and fry until fragrant.
Step 12 . Put enough cold water directly at one time.
Step 13 . The fire boils down, skimming the foam.
Step 14 . Flammulina velutipes at the bottom.
Step 15 . Pour in fish head and cook together. Add salt to taste properly.
Step 16 . No need for MSG. Here are some thirteen spices.
Step 17 . Add the green and red pepper segments.
Step 18 . Sprinkle some coriander before cooking.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
