My whole family loves to eat, and we also love to eat fish. Although the method of stewing the head of silver carp is simple, it also needs careful attention. Make a delicious stewed silver carp head to solve the problem! When I was a child, I felt that only two things were delicious, one was sharing and the other was fighting for it. Now I know that my cooking is delicious. Choose vegetables carefully, choose the freshest dishes, and there are some home-made ingredients at home, so the material for making a stewed silver carp head is ready. Let's design a menu of stewed silver carp heads first. Today's stewed silver carp head dish is particularly fragrant! But how to make braised silver carp head is the best, mainly depends on your own taste habits to adjust the details, so let yourself follow your feelings to make this braised silver carp head.

material

Materials: silver carp 600g, yuba100g, bean curd skin100g, mushrooms100g;

Accessories: oil, salt, shallot 100g, cooking wine 3g, chicken essence 3g, medlar 5g and coriander 5g.

Stewed fish head

1

Ingredients: a piece of silver carp head bean skin, mushrooms, yuba shallots, ginger, salad oil, salt and cooking wine. Coriander, Lycium barbarum, chicken essence

2

Practice: 1. Fish remove the fish's body,

2. Wash the shallots into small pieces, and wash and slice the ginger separately; Cut the bean skin into diamonds, soak the yuba in hot water and cut into pieces. Wash the mushrooms and break them.

three

Put cold water into a pot and bring it to a boil. Put the fish head, shallots and ginger into the pot. Put some cooking wine and a little sugar.

four

Bring the fire to a boil and simmer for about 15 minutes.

Add bean skin, mushrooms and yuba, bring to a boil, and simmer for 10 minutes.

five

Until the soup becomes thick and white, add salt to taste, chicken essence, put it in a basin, sprinkle with coriander foam, medlar, fragrant flowers and fish head soup.

skill

It's best to stew fish head soup with silver carp, because this kind of silver carp is big and fleshy and needs to be stewed slowly.