Grass carp head 1

3 Chinese cabbages

Ginger 1 tablet

A little salt

A little oil

A little chicken essence

A little cooking wine

Production method:

1 Wash the fish head, cut it in half with a knife, scald it with boiling water, and take it out. Wash the cabbage and break it for later use.

Add oil to the pan, heat it, add fish head and stir-fry for a while (not too long, 1 min), add cooking wine, ginger and water, add cabbage after boiling over high fire, then cover the lid and cook for about 10 min. When the soup turns white, add salt and chicken essence.

Alice's love tips:

Be sure to wait until the soup turns white before adding salt and chicken essence, otherwise the soup will not be mellow.

Grass carp head with black bean sauce

material

1 grass carp head, 1 tablespoon minced garlic, half a teaspoon of Jiang Mo, half a green garlic, and 3 tablespoons of dried lobster sauce.

condiment

(1) 1 tablespoon wine, 2 tablespoons soy sauce, half a tablespoon sugar, 1 cup water.

(2) Half a tablespoon of soy sauce and a little sesame oil.

The way of doing things

1. Wash grass carp head, cut it in half, and drain.

2. Fry the fish head slightly on both sides with 3 tbsp oil, and take it out slightly in Huang Shi. Then, stir-fry ginger, minced garlic and washed lobster sauce with the remaining oil, and add seasoning (1) to boil.

3. Add the fish head and turn to low heat 10 minute. When the soup is slightly dry, thicken it and pour in sesame oil to turn off the heat.

4. Wash the green garlic, cut it into pieces obliquely, and sprinkle it in to eat.

Key tips

Grass carp is small in head, easy to taste and tender in meat. Be sure to use fresh fish heads, so that they won't smell when cooked.

Dried lobster sauce is fragrant, just wash it clean, and don't soak it for too long, so as not to lose its fragrance.