The method and steps of stewing silver carp head, how to do it.

Materials?

Hualien fish head, mushrooms, ham, winter bamboo shoots, onions and ginger slices.

Salt, sugar, monosodium glutamate, cooking wine, pepper, wet starch

How to chop the silver carp head?

Wash the raw materials, scale the fish head and clean the gills. Split the fish head and add onion, ginger, cooking wine, pepper, pickled mushrooms, ham and winter bamboo shoots.

Chop the fish head (silver carp head) into two pieces, remove the gills and wash it, put it in a pot and drown it with water, burn it on high fire until the fish has no bones, then take it out and put it in cold water to remove the bones;

Change clean water in the pot, add fish head meat, add 10g scallion, 10g ginger slices and 50g cooking wine, boil with strong fire, take out, and take out scallion and ginger;

Heat the wok on medium heat, scoop in cooked lard, when it is 40% hot, add Chinese cabbage, push it with a spoon, and pour it into a colander to drain oil when the vegetables are green; ?

Leave the oil in onion and ginger, stir-fry, add mushrooms, winter bamboo shoots and ham, add clear soup to cooking wine, and bring to a boil. Put the fished fish into the pot and simmer until the soup thickens. Add Chinese cabbage, thicken with oil, and take out. Set the plate.

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