stewed fish head with brown sauce

stewed fish head with brown sauce

Text/Mango Grandpa Jun

Production/Granny Mango

(This big bighead carp, 10 Jin, Grandpa Mango and Grandma Mango cooked N kinds of dishes. )

Changhu Lake was changed from an ancient cloud, Mengze. Its shape is a long low-lying lake, hence the name Changhu. Changhu Lake connects Jingzhou, Jingmen and Qianjiang with a drainage area of 2,265 square kilometers, making it one of the three major lakes in Hubei.

This long lake is deep and wide. With the dismantling of the lake enclosure culture, fish are no longer bound by the enclosure, and the growing environment is more natural.

In the morning, at the fish stall in the food market, the 10 Jin silver carp caught by Changhu Lake was unwilling to hit the pond and spit three feet of water. Although silver carp is easy-going, the happiness brought by lifelong swimming in the Great Lakes suddenly loses, even if it is locked in a glass of water in a concrete square pool, it will be angered.

Silver carp is another name for bighead carp. This kind of fish is covered with pockmarked patterns, so it may be named. In fact, because of its simple and huge head, it also has a familiar and detailed nickname ~ Fat Head Fish.

Mr. Zhong Nanshan once said, "I don't eat big fat fish." Mr. Zhong is afraid that drug abuse in fishing grounds has become commonplace and wants to appeal to the functional departments for strict management. But I think this statement is biased. Only great rivers and lakes can provide conditions for the growth and habitat of big fish. Imagine a miniature fish pond in shallow water, and it is impossible to grow into a "fat and big" ten-catty bighead carp by all means.

Fat bighead carp, how to do it? At the time of purchase, it has already constituted a cooking plan. The fat head is too big, and the cooked food takes up the whole pot, so we have to divide it into braised fish heads and braised fish heads. Take the middle part of the middle fish, cut a plate of fat fillets with skin, and make a bowl of pickled fish. Peel the remaining fish, chop them into minced fish, make braised fried fish balls and soaked fish balls, and fry the salted fish pieces. It is delicious.

Braised fish heads, since braised, are of course braised in thick oil.

Remove the oil pan, and when the oil boils, turn down the heat. Fry the fish head in the oil pan, and then take it out.

Stir-fry shredded ginger and garlic cloves in mixed oil, add bean paste, soy sauce, balsamic vinegar, cooking wine and pickled pepper and stir-fry red oil to make soup, add fish head and pickled pepper, then pour water into a casserole, cover the pot and cook.

After 30 minutes, the soup is slightly collected, and the fish head is rotten and delicious. Sprinkle with green garlic that is many inches long, and the braised fish head is ready.

(Please click "Read the original" for a detailed guide to cooking methods)

●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★●★

Grandpa Mango Jun () is the drafter of the standard of Jingzhou fish cake, Jingzhou fish ball and red heart salted egg. Now living in Jingzhou, I enjoy raising grandchildren, growing vegetables and keeping dogs. This article was originally created by Grandpa Mango Jun, and the pictures of Mom Mango were taken. The dishes were made by Grandpa Mango Jun and Grandma Mango Jun. All rights reserved, and plagiarism will be investigated.

Grandpa, who loves cooking, is determined to be the most emotional original food graphic from the media.

Looking forward to paying attention ~ ~