Stewed Fish Head-You Are Foodie

By Rachel
97

Stewed Fish Head

Main Ingredients

Bighead carp head appropriate amount

Auxiliary Ingredients

Flammulina velutipes A moderate amount
Bean curd A moderate amount
coriander A moderate amount
green pepper A moderate amount
Red pepper appropriate amount

Seasonings

Thirteen spices appropriate amount
salt appropriate amount
Cooking wine appropriate amount
lard appropriate amount
Rape oil appropriate amount

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.

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