Want to eat fathead fish, but want to stewed flavor to do how many steps?

As today Hua Duo and share with you this dish - bean paste stewed fat head fish, fish head 10 yuan a catty, a fish head about 2 pounds, there are nearly 4 pounds of big fish head. Generally this type of more than 2 pounds is, a family of three people eat a meal is just right. Fat head fish meat texture fat and tender tender, stewed after the crisp, not only fish delicious, soup bubble cake is also a famous dish.

If you're fixing up your home, you can make a big plate of stewed fathead minnow and eat it with crispy pancakes, which is really delicious. What spices are added to the fish stew? How long does it take, flowers here on the specific and share with you:

Bean paste stewed fathead fish food prepared in advance: fathead fish head a small onion ginger slices appropriate garlic 6-7 cloves dried chili pepper a small handful (about ten), star anise, sesame seeds Pixian County bean paste 3 tablespoons, bean paste 2 tablespoons of vegetable oil, rice wine, soy sauce, soy sauce, soy sauce king, salt method:

Step one

from the farmer's market Selection, I want the vendor to clean up, incidentally, the head of the fish vertically cut open, that stew, our family wok (generally 28 ~ 32cm hole diameter) is enough.

Step two

Fish head back to buy and then completely cleaned, and then poured into the appropriate onion ginger slices, to 2 tablespoons of rice wine and a small spoon of salt, wearing gloves to the proportionate rubbing all over the fish head, marinate for thirty minutes, so that it can be reasonable to remove the fishy flavor.

Step 3

Use of marinated fish head length, prepare garlic cloves in advance (bag finish with a flower knife gently patted), scallion section, ginger slices, star anise and sesame leaves. Stewed fish head, PI County soybean paste (also known as soybean paste) is inevitable, prepare 3 tablespoons in advance, and then add a touch of brightening and refreshing soybean paste.

Fish head marinade, take out the fish head, with kitchen paper to absorb the water. Stir frying pan into the vegetable oil, boil and pour into the scallion ginger slices and garlic cloves, star anise, coriander, dried chili peppers, sautéing for popping aroma.

Step 4

Then pour in the prepared bean paste, to a tablespoon of rice wine, a small amount of soy sauce king and 2 tablespoons of soy sauce, quickly stir fry well. Then pour in a certain amount of warm water, then pour in a small spoon of salt, cover and boil. Water needs a certain amount, is because the stewed fish must be longer, the soup also need to soak the cake with.

Step 5

The soup boiled, put the fish head in, first maintain go red cook 5min, after that turn Chinese fire and then stew 30-35min up and down. In the case of simmering soup, be sure to maintain the fire, so that the fish is delicious, the soup can also gradually penetrate into the flavor, in the slow stew gradually before, be able to taste the soup, discretionary consideration and then add salt.

Sixth step

This is also stewed half an hour after the situation, stewed in the case do not have to roll the fish body, that is, with a spatula to gently promote can be. Fish is more and more flaky, eat when you will find that even the block of fish bones are flaky. If there is a fragrant Lai, cleaned and cut into a large section, after boiling sprinkled on the fish, so that the unique flavor of the Lai added a little more for this dish, eat more appetizing.