Method for making ham
Ham fish head soup
Features: the color is elegant, the legs are fragrant and the fish is fresh, and the soup is as thick as milk, which is unique.
Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Cut the ham and bamboo shoots into rectangles of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it.
Put the casserole on the fire, add the cooked lard, and when it is 40% hot, put it in the fish head and fry it slightly. Add cooking wine, shredded onion and shredded ginger, turn the fish head over, pour in boiling water, cover the pot and cook for a while.
When the milk soup is thick, you can put the fish head in the soup basin and put it symmetrically, and spread ham slices and bamboo shoots on the fish alternately.
Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin, and pour in the cooked oil.
Method for making ham
Steamed mandarin fish with ham
Ingredients: mandarin fish, ginger slices, ham slices, coriander, salt and yellow wine.
Exercise:
Washing mandarin fish, and obliquely cutting several places on the fish body,
Pour in a little yellow wine and salt, and evenly spread all over the body;
The cutter is embedded with ginger slices and ham slices;
Boil water in a steamer and put the fish in;
Steam for 7-8 minutes, then take out and sprinkle with coriander.
Cold ham
Ingredients: onion and white onion, ham 160g, monosodium glutamate, salt, vinegar and sesame oil.
Cut green onion into sections, ham into hob blocks, (or cut oblique slices) [4].
Put onions and ham in the pot.
Dissolve salt, monosodium glutamate and vinegar in warm water, pour into a basin and stir well.
Dish and pour in sesame oil.