Practice:
(1) Wash the bighead fish, scrape the fish and scales, and then take off the head. Remove the gills, wash the internal organs, and split the fish head in half. Then cut the fish from the back, take off the skin of the fish, and cut the meat into pieces with a length of 1 inch and a width of 1 inch. Then put it in boiling water for a while, then put it in cold water for cooling and wash it for later use. Chop the fish bones into small pieces and put them in the refrigerator for use.
(2) Blanch the cabbage leaves in water and rinse them with cold water. Carrots are cut into squares and cooked. Blanch spinach with boiling water, remove it and rinse it with cold water. Cut the green onion into small pieces 1' inch' 5 minutes, and cut several small holes horizontally with a knife. Soak the vermicelli in boiling water and cool it. Remove the roots of mushrooms and carve cross patterns on their faces. Dice tofu and slice winter bamboo shoots for later use. Peel and cook ginkgo, peel off the endothelium, and wear a string of three for later use.
(3) Spread the cabbage leaves on the bamboo curtain, put the spinach and carrot in the center, then roll them up with the bamboo curtain and squeeze out the water. The tangent segment is coded on the disk. Vermicelli, tofu, mushrooms, bamboo shoots and gingko skewers are stacked on one side of the plate in turn. Then put the fish pieces on the table and put them in order. Finally, chop the fish heads and put them on the plate, and the plate is finished.
(4) Peeling the white radish and piercing it, and inserting the dried red pepper. Rub it into mud, that is, carrot mud with a bowl. Rinse chopped green onion with water, put it on a cloth to remove water and onion mucus, and put it on a plate. Cut the lemon into pieces and put them on the plate, then add a bowl of vinegar juice. In addition, salt, monosodium glutamate, sugar and thick soy sauce should be prepared on the table.
(5) Boil a pot of boiling water, release the kelp and fish bones, take out the kelp after boiling, remove the foam, cook the fish bones 15 minutes with low heat, take out the fish bones, precipitate for a while, pour the soup into the casserole, and when serving, boil the casserole fish soup and put it on the charcoal stove. Fish platter, seasoning together on the table. Guests can choose ingredients and cook them in a casserole according to their preferences. Features: this dish is suitable for winter use, steaming, and the fish soup is delicious.
Practice of big head fish pot
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