Fish head bubble cake looks very simple to do is not difficult, many restaurants will also focus on this dish, fish head soup to be delicious, choose the head of the fish, try to choose the water quality of the better lake farmed fish, or freshwater fish, so that the head of the fish stewed out of no fishy flavor. Fish head is very nutritious, when I was a child, I often heard my grandmother say, often eat fish head smart, smart or not smart do not know, anyway, ate a lot of fish head, along with my family, the two children also love to eat fish head, and even fish eyes are snatched and eat, every time you do fish head bubble cake, a person with a bowl early most table ready, waiting for me on the table, one person, a bowl of fish plus cake, soup, delicious, eat a smooth, warm and dry all over, and then want to eat anytime do no longer have to call me to do, so that I can eat. In the future, if you want to eat at any time to do no longer need to call a takeaway, do it yourself healthy and hygienic, real ingredients delicious visible.

Fish head cakes

Instruments: carp fish head 1, tail 1, soy sauce 2 spoons, 1 spoon of soy sauce, oyster sauce 1 spoon, 1 spoon of cooking wine, 3 spoons of soy sauce, steamed fish soy sauce (soy sauce) 2 spoons, 1 spoon of balsamic vinegar, 2 spoons of sugar, salt, 1 section of the green onion, 1 piece of ginger, garlic 5 grains, 2 pieces of sesame leaves, pepper grains a pinch, anise 2, 2 nutmeg, dried chili peppers 5, coriander, 1 tree. 2 pieces of cake

Methods:

1, ready to use the ingredients, fish head cleaned, accessories ready. Rain dad bought a large carp eaten in two, the fish body to do the fish fillets left fish head and tail, today made the fish head bubble cake.

2, the head of the fish with salt rubbed well, into the ginger, cooking wine marinade for 10 minutes standby.

3, the onion cut into sections, garlic slices, ginger slices on a plate and standby, bean paste, soybean paste, oyster sauce, cooking wine, monks pumping, soy sauce, balsamic vinegar, sugar, salt, all in a bowl and stirred into the sauce.

4, the cake cut into small pieces, plate spare.

5, frying pan into the appropriate amount of vegetable oil, put onion, ginger and garlic, stir fry flavor.

6, into the dry chili, sesame leaves, pepper, star anise, nutmeg stir fry flavor.

7, pour the juice to boil, add water to boil. Water to add a little more than fish head, soup should be used to soak the cake rather than less.

8, put the fish head and tail into the soup, high heat to boil, turn the heat to simmer for about 30 minutes.

9, 20 minutes later, open the lid, taste the soup salty, light, add a little salt, you can turn off the fire.

10, the fish head into a large bowl, put the big cake, pour the soup.

11, put the cilantro, the big cake absorbed the soup, you can eat.

Tips:

1, a friend asked stewed fish head with the kind of fish head delicious, this problem has its own opinion, I never specifically bought fish head used to stew, every time is to buy fish when the fish is big, it is cut apart to do the head and body of the fish, so that the preferred fat head of the fish, carp, chub, blackfish fish can be used to stewed head of the fish, each with their own flavor.

2, fish head stew to the time, the time is best in about 30 minutes, if the time is limited is not less than 20 minutes, slow stewing over low heat flavor can be stimulated, dissolved in the soup.

3, fish head in the bubble cake can be used with a large cake, you can also use the oil cake, baked cards, and even steamed bread can be, as you like.