A tablespoon of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.
Steamed fish head with chopped pepper:
1. Wash the fish head, blow it in half, connect the fish head at the back, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.
2. Then put the fish head in a bowl and grease it.
3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.
4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).
5. Spread minced garlic and onion on the fish head and steam for another minute.
The authentic way is to put chopped green onion after the pot is cooked. I put it first to steam the smell of onions into the fish head.
6. After removing the bowl from the pan, put the oil in the wok and heat it to 100%, then scoop it up and pour it on the fish head.
1 silver carp head (weighing about1.500g),1.000g of white radish,1.5g of onion,10g of ginger slices,
50g of cooking wine, 35g of soy sauce, 20g of sugar, 4g of refined salt, salad oil 150g,
750g of meat and bone soup, 2g of monosodium glutamate, 0g of pepper/kloc-0, 0g of minced onion and garlic/kloc-0, 0g of sesame oil.
Cooking method:
1. Scrape the head of silver carp, remove the gills, wash it, and cut it in half with a knife.
Peel the radish, wash it, cut it into strips, blanch it in boiling water, and take it out.
2. Wash the pot and put it on the fire. When salad oil is boiled to 80% heat,
Fry the head of silver carp until both sides of the fish are slightly yellow, adding cooking wine, meat and bone soup and clear water to submerge the head,
Add scallion, ginger slices, soy sauce, refined salt and sugar, bring to a boil with high fire, and skim off the froth.
Switch to low heat until it is 80% cooked, then add radish strips and continue to burn until the radish strips are crisp and rotten.
Add monosodium glutamate, sprinkle with pepper and minced onion and garlic, drizzle with sesame oil, and serve in a casserole or a big bowl.
Onion ginger 10g, Shaoxing wine 50g, refined salt 5g, cooked lard 50g (about 150g),
750 grams of meat and bone soup, a little monosodium glutamate, pepper, wet starch and shredded green garlic.
manufacturing method
1. Remove scales and gills from the head of silver carp, wash it with clear water, and cut it into two parts at the lower waist with a knife.
Then wash the dirty blood with clear water and put it into the pot.
Add clear water to submerge the fish head, and add 5g of onion, 5g of ginger and 20g of Shaoxing wine.
Bring the fire to a boil, and move it to the nest with small fire 10 minute, and dip the colander in cold water.
On the water, hold it with your left hand, fish face down,
Remove the fishbone piece by piece with your right hand, and put the fish head with fishbone removed face down on the bamboo mat.
2. Wash the cabbage and cut the head into olives. Heat the wok, scoop in the cooked lard and heat it to 50%.
Blanch the cabbage, pour the oil out of the pot, add a little meat and bone soup, salt and monosodium glutamate,
After boiling for a few minutes, take out the Chinese cabbage and put it in a soup plate as a substrate.
3. In a wok, add 75g lard, heat it to 50%, add onion and ginger and stir fry.
Adding fish head meat, adding Shaoxing wine and meat and bone soup, boiling, adding salt and monosodium glutamate,
Stew on low fire for 65,438+00 minutes, and concentrate the marinade on high fire to adjust the taste.
Put a little pepper, wet starch, pour 50 grams of cooked lard, pour it on the cabbage, and add shredded onion and garlic.