Original 2017-10-30 Grandpa Mango Jun’s Notes from Little Grandpa Mango Jun’s Notes from Grandpa Mango Jun’s Braised Fish Head Braised Fish Head/Produced by Grandpa Mango Jun/Grandma Mango Jun (It’s this big bighead fish, weighing ten pounds, Mango

Grandpa Jun and Grandma Mango Jun made n kinds of dishes) Changhu Lake was transformed from the ancient Yunmengze.

It is shaped like a long depression lake, hence the name Long Lake.

Changhu Lake intersects with Jingzhou, Jingmen and Qianjiang, with a drainage area of ??2,265 square kilometers. It is one of the three largest lakes in Hubei.

The Changhu Lake is deep and wide. With the removal of the lake fence for farming, the fish are no longer fettered by the net fence, and the growth environment becomes more natural.

In the morning at the fish stall at the vegetable market, I caught a ten-pound catfish from Chang Lake. Unwilling to be troubled by the fight in the pond, I tossed it three feet into the pond water.

Although hemp carp has an easy-going nature, if the joy brought by a lifetime of swimming in the big lake is suddenly lost, and he is imprisoned in a glass of water in a concrete square pool, even his gentle nature will be irritated.

Silver carp is another name for bighead carp.

This fish is covered with pitted patterns all over its body, which may have given it its name.

In fact, because of its honest and big head, it also has a familiar nickname - fat-headed fish.

Mr. Zhong Nanshan once said, "I won't eat fish that are fat and big." Mr. Zhong may be referring to the fact that drug abuse is common in the fishery industry, and he wants to call on functional departments to strictly manage it.

But I think this statement is biased.

Only large rivers and lakes can provide the conditions for big fish to grow and shelter.

Just imagine that in a small shallow water fish pond, it is impossible to grow into a "fat and big" ten-pound bighead carp by all means.

How to cook fat bighead carp?

The meal preparation plan is already formed at the time of purchase.

The fat head was so big that it took up the whole pot when cooking, so I had to divide it into two parts: braised fish head and braised fish head.

Take the middle part of the fish body, cut into a plate of plump fish fillets with skin, and make a bowl of pickled fish.

Remove the remaining fish skin, chop into minced fish, and make braised fish balls and boiled fish balls, the skeleton and belly, pickle and fry the fish pieces.

It's so delicious.

Braised fish head, since it is braised, of course it is thick oily red sauce.

Heat the oil pan, turn down the heat to low when the oil boils, place the fish head in the pan, lightly fry it and take it out.

Stir-fry shredded ginger and garlic cloves with mixed fat until fragrant, add bean paste, soy sauce, balsamic vinegar, cooking wine, and pickled peppers and stir-fry red oil to form a soup. Add fish heads and pickled peppers, add water, transfer to a casserole and cover

Fired.

Thirty minutes later, the soup is slightly reduced, the fish head is bursting with flavor, sprinkle with slices of green garlic, and the braised fish head is ready.

(For detailed instructions on cooking methods, please click "Read the original text")●★●★●★●★●★●★●★●★●★★●★●★●★★●★★●★●★●★●

★●★●★●★●★●★ Grandpa Mango (Liu Dejian), the drafter of the standards for "Jingzhou Fish Cake", "Jingzhou Fish Yuan" and "Red Heart Salt Egg".

Now living in Jingzhou, he enjoys entertaining his grandchildren, growing vegetables and raising dogs.

This article is original by Grandpa Mango Jun, the pictures were taken by Mango Mama, and the dishes are handmade by Grandpa Mango Jun and Grandma Mango Jun. All rights reserved. Plagiarism will be investigated.

Grandpa, who loves cooking the most, is determined to be the most sentimental self-media person with original food pictures and texts.