However, the method taught by the chef depends on the heat and seasoning, but the prerequisite is that the fish should be vigorous, slaughtered and steamed. As for the temperature, it depends entirely on experience. If it's too raw, it will smell fishy; if it's too cooked, it won't taste. However, the standard best state is that the eyes are bulging, the fins are upturned, and the meat just leaves the bone.
The biggest taste of this ancient steamed fish head is slippery! Fish suction nozzle, full of fresh, cold melon because of the infiltration of fish flavor, and particularly prominent, no bitter feeling, but particularly refreshing.
Wash the big-headed fish head, dry the water with kitchen paper, and cut into pieces for later use;
Steamed fish juice: mixed with minced onion, ginger and garlic, bean paste, salt, sugar, chicken powder, raw flour, oil consumption, steamed fish sauce, sesame oil and peanut oil, and prepared into sauce for later use;
Mix the sauce into the fish, remove the fish evenly by hand, and marinate for 10 minute;
Wash the melon, cut into pieces, spread it on the bottom of the plate, and sprinkle a little sugar to remove bitterness;
Put the fish head on the cold melon, boil and steam for 6 minutes. Sprinkle chopped green onion and minced red pepper when taking out of the pan, and pour a layer of hot cooked oil while it is hot.
1, the choice of ingredients: the reservoir bighead carp selected by the chef has less thorns and more meat, which is especially fresh and sweet and has no fishy smell. It is recommended to choose fat and thin fish heads when buying.
2, cooking skills: 1) Steamed fish heads should be fierce, the time should be well grasped, and it can be cooked in about 5-6 minutes, otherwise the fish will be old. 2) Sprinkle a little sugar on the cold melon to remove the bitterness and bring out the sweetness of the fish.