Boiled chub

Materials

Main Ingredients: 800g of chub, 2 tbsp of soya bean vermicelli, salt to taste, 50g of green onion, 10 dried red chili peppers, about 30 peppercorns of peppercorns, one piece of ginger, 3 heads of garlic, about 2L of broth (water is also acceptable), 2 tbsp of soya bean petals, 2 tbsp of soya sauce, 1 tbsp of sugar, 2 tbsp of crispy chili peppers, peppercorn powder to taste.

Practice

1, the fish cut belly, wash the belly of all the adherents, cut small pieces of soybean flour, salt mixing code flavor.

2, condiments 1, the old ginger slices, garlic slices (can also be crushed) bean curd, soy sauce, sugar in the same bowl.

Spices 2, dried chili pepper cut into sections, pepper in the same bowl.

Spices 3, green onions cut into pieces.

3, cooked oil in the pot to eight minutes hot, the spices 1 pour into the pot on low heat and stir fry, stir fry until bright color and add soup or water (water to drown the fish pieces appropriate).

4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.

5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.

Braised chub

Materials

Chub, green onions, ginger, garlic, dry pepper, star anise, flour sauce, cooking wine, salt, sugar, coriander

Practice

1, fish cleaned, cut into pieces;

2, the fish body water dry;

3, hot pan under the cold oil, the oil is hot, under the fish pieces into the small fire frying;

4, both sides of the pan-fried yellow and removed;

5, green onions, ginger, garlic, dried peppers, star anise frying pan, pouring into the cooking wine, the fried fish into the pot;

6, add not more than half of the body of the fish boiled water, add the four seas noodle sauce stew on medium heat;

7, the middle of the turn over once, add an appropriate amount of salt and sugar to continue to simmer;

8, to be basically dried up the broth, plus monosodium glutamate (MSG) and green onion, cilantro out of the pot can be.

Tips:

1, frying fish, be sure to wait until the oil is hot before the fish; frying, do not rush to turn over, wait for the aroma to waft out of the perimeter of the yellow and then turn over, otherwise it is easy to stick to the pot;

2, stewing must be added to the boiling water, or else the fish is tight and fishy, affecting the texture and taste;

3, because the fish after double-sided frying, so do not need to add too much water.

And then the practice of fish head

Chopped chub head

This dish is sour and spicy, more suitable for winter dishes. It warms the body and stomach.

Materials

1 chub head, more than 20 pickled red pepper, 2 tablespoons of cooking wine, half a spoon of chicken essence, 1 tablespoon of black beans, 3 scallions, 1 small piece of ginger, half a piece of garlic, salt to the right amount

Practice

1. Wash the head of the fish and cut it in half, with the back of the fish head connected to the back of the fish head, chopped pickled red pepper, chopped scallions, chopped ginger and chopped, half a piece of garlic chopped fine powder.

2. Then put the fish head in a bowl and smear with oil. Sprinkle chopped pepper, minced ginger, salt, edamame and cooking wine on the fish head.

3. Add water to a pot and bring to a boil, then place the fish head with the bowl in the pot and steam (takes about 10 minutes). Spread the minced garlic and green onion over the fish head and steam for another one to two minutes.

4. Remove the bowl from the wok, then heat the oil in a wok until it reaches 10 percent of its capacity, then pour over the fish head.

Here is how to make chub fish head soup

Chub fish head stew

Materials

750 grams of chub fish head with meat, cooked ham, pea shoots 25 grams each, salt, cooking wine, cooking oil, scallions, ginger, fresh soup, each appropriate amount.

Practice

1, the fish head gill wash, split into two pieces, into the boiling water pot scalded, fished out and drained; ham cut into slices, pea shoots washed.

2, frying pan oil hot, into the fish head fried to golden brown, add cooking wine, scallions, ginger and an appropriate amount of fresh broth, high-fire boil, with a slow fire until the head of the fish cooked, broth milky, fish head into the soup bowl, sprinkle pea shoots.

3, the original pot of soup boiled, go to the onion, ginger, add salt, ham slices, poured into the fish head soup bowl that is complete.

Tips:

Features

The soup is thick and white, the meat is tender, oily and appetizing.

Milk Soup Chub Head

Materials

Chub Head-500g Ham-25g Pea Shoots-10g Scallion-1g Ginger-1small piece Cooking Oil-30g Chicken Oil-3small spoons Wine-1tbsp Salt-1small spoons Essence of Flavor-0.5small spoons

How to do it

1.Scoop the gills of chub head and wash it, then split it into two pieces by knife. The first thing you need to do is to put the head of the chub into a bowl of soup and put the pea shoots on top. p>3. Boil the soup in the original pot, fish out the scallion and ginger, add monosodium glutamate and refined salt, pour into the soup bowl, put on the ham slices, drizzle with chicken oil can be.

Note

The soup is thick and white and the meat is tender. Be sure to wait until the soup becomes white before putting salt, otherwise the soup flavor is not mellow.