Cuisine Jiangsu cuisine Characteristics Fish head is boneless, the fish meat is fat and tender, the soup is thick and tasty: rich in nutrients, a winter delicacy. Ingredients One silver carp head (weighing about 350 grams). 35 grams of crab meat, 35 grams of green cabbage. 35g of crab meat, 250g of green cabbage, 50g of bamboo shoots, 25g of cooked ham, 40g of cooked chicken gizzard, 75g of cooked chicken, 15g of mushrooms, 5g of shrimp. 25 grams of green onion, 15 grams of ginger, 25 grams of wine, 250 grams of chicken broth, 2.5 grams of salt, 7.5 grams of sugar, 2 grams of monosodium glutamate, 25 grams of wet starch, 5 grams of white vinegar. 75 grams of cooked lard, 2 grams of white pepper. Production process The fish head split into two pieces, remove the gills and wash, put into a pot of water, set a high fire to boil, and then move to a small fire simmer until the fish meat away from the bone, remove the bones, and then the fish head meat under the water pot, add onions and ginger, wine out of the water. Wash the green cabbage heart, cut into olive shape, into the 40% hot (about 88 ℃) in the oil paddle until the dish color green, fish out and drain the oil. Pan to the fire on the oil, burned to fifty percent hot (about 1l0 ℃), into the ginger, green onions fried incense, fish out, into the crab meat, shrimp slightly fried, add wine, chicken broth, salt, sugar, and then into the bamboo shoots slices, cooked chicken carpal tunnel a cooked chicken slice of water, water, mushrooms, shrimp and other raw materials, cover the lid, burned for 10 minutes, add the heart of the vegetables, monosodium glutamate, boil, thickening with water starch, drizzle with white vinegar, cooked lard, pots and pans, sprinkle with white Pepper, put on the ham slices that is ready.

Chopped pepper fish head

Materials: fish head, chopped chili pepper

Making:

1, fish head cleaned, from the center of the split into 2 halves.

2. Put shredded ginger and green onion on a plate and put the fish head in it, broken side down. Then sprinkle minced garlic and green onion on top. Put some shredded ginger on the gill area.

3. Spread the chopped chili on the fish head. Taste it first, if the chopped chili is not salty enough, sprinkle some salt on the fish head. (Some restaurants fry the chopped chili peppers first for a heavier flavor. But it feels more oily, so I didn't adopt this practice.) Pour some cooking wine.

4, into the steamer, water boiling steam 15 minutes out of the pot. (It is okay to steam for a few more minutes)