Belong to gourmet

Sichuan cuisine

trait

The meat is tender and the juice is thick and bright.

raw material

Catfish is the first one (you should choose a bigger one). 50g of chicken feet, 50g of duck feet, 25g of tremella, 50g of pork fat, 20g of golden hook10g, and 20g of garlic. Lard150g, cooking wine10g, onion ginger10g, soy sauce10g, red soy sauce10g, crystal sugar 20g and chicken soup 750g.

manufacturing process

Stand on the fish head and remove the gills and dentures, wash them, aim at the fish mouth, and cut them from the parietal bone (don't cut them off). Wash chicken feet and duck feet and remove coarse skin. Wash the tremella and let it pass (the bigger one can be cut in half). Pig fat is cut into strips about 3 cm long and 1 cm thick. Put the wok on a big fire, add lard, heat it to about 200℃, add fish head, stir fry slightly, and cook the wine until the fish head is slightly yellow. Drain part of the oil (about 75g of oil remains in the pot), add pork, chicken feet and duck feet, cooking wine, onion and ginger, add chicken soup, boil and skim off the floating foam. Cook the bottom of the pot, add chicken feet and duck feet, then pour in all the fish heads, pork and soup, add soy sauce, golden hook and tremella, and simmer for about 30 minutes until cooked. When the soup 1/3 is about, take out onion ginger, pork, chicken feet and duck feet, and then add rock sugar and steamed garlic.

Braised catfish head

Raw catfish comes first. 50g of chicken feet, 50g of duck feet, 25g of tremella, 50g of pork fat, 20g of golden hook10g, and 20g of garlic. Lard150g, cooking wine10g, onion ginger10g, soy sauce10g, red soy sauce10g, crystal sugar 20g and chicken soup 750g.

In the process of making, the fish head is cut to remove the gill and dental bone, washed and cut from the top bone of the fish at the mouth (don't cut it off). Wash chicken feet and duck feet and remove coarse skin. Wash the tremella and let it pass (the bigger one can be cut in half). Pig fat is cut into strips about 3 cm long and 1 cm thick. Put the wok on a big fire, add lard, heat it to about 200℃, add fish head, stir fry slightly, and cook the wine until the fish head is slightly yellow. Drain part of the oil (about 75g of oil remains in the pot), add pork, chicken feet and duck feet, cooking wine, onion and ginger, add chicken soup, boil and skim off the floating foam. Cook the bottom of the pot, add chicken feet and duck feet, then pour in all the fish heads, pork and soup, add soy sauce, golden hook and tremella, and simmer for about 30 minutes until cooked. When the soup 1/3 is about, take out onion ginger, pork, chicken feet and duck feet, and then add rock sugar and steamed garlic.

Fish head tofu soup

★ A catfish head and a catfish tail, a piece of tofu (North tofu, tough tofu, anything, even tofu if it is made of fat), and a proper amount of shredded ginger [gourmet China].

★ Add oil to the pan and heat it. Stir-fry the lower part of shredded ginger, add fish head and fish tail, add the remaining shredded ginger, add a bowl of water, and cut tofu into small pieces.

★ Bring the fire to a boil and simmer for a few minutes. When the soup turns a little pale, turn to medium heat, add salt and a few drops of light soy sauce (or not), cook for about 10- 15 minutes, and turn off the heat. Sprinkle chopped green onion and white pepper when drinking.