1 fish head

5 slices of ginger

Sesame oil150g

Salt10g

Cooking wine 1 spoon

Soy sauce 1 spoon

Soy sauce 1 spoon

1 teaspoon oyster sauce

Pork belly, lard, vinegar, corn flour, coriander, garlic and green pepper.

How to cook rice with Zhou Daben's fish head?

Hubei Famous Cuisine: Steps to Soak Fish Head with Rice 1

I suggest you buy a big fish head with a net weight of not less than 4 kg, which will be very enjoyable to eat! When buying fish heads, the stall owner usually handles them for you. Remember to ask him to split it in half. After returning home, just cut the fish head into pieces (about 4 pieces) along the white line, then clean it and drain the blood for later use. You have to look carefully: these three kinds of peppers are essential. Among them, pickled pepper will produce a compound taste of sour, spicy and sweet, red millet is the decisive "spicy", while green pepper is relatively less "explosive", but the fresh-keeping effect is very good. Over! It is also important to cut some fresh pork belly slices, so as to fry fish together later, and to ensure that the fish soup has a charming "fragrant" taste when stewing, remember.

Second step

Hubei famous dish: schematic diagram of fish head soaking rice

The first step in cooking: fry the fish head. Heat the pan until it is hot enough, then turn the heat down and pour the oil. There can be a little more oil. First of all, fry the fish skin in a pan, stir-fry ginger, garlic and a little pepper together, which is of great significance to remove fishy smell.

Third step

Hubei famous dish: the common practice of bibimbap with fish head.

When the fish skin is fried to golden brown, put the pork belly slices in the pot and stir fry over low heat. Don't fry until the lean meat turns white.

Fourth step

Hubei famous dish: simple method of bibimbap with fish head.

Next, add a little cooking wine, sprinkle it around the pot after cooking, and then keep the fire low and start adding seasonings: first, add a proper amount of soy sauce, salt and thirteen spices, and then you must concentrate on it, add boiling water or bone soup, and never touch the fish head. There is actually a "top secret skill" lurking here. Why are the fish heads cooked in many restaurants full of flavor? It's because "stock soup" was added to this link (as to what fish bones, chicken bones or pig bones are used for cooking stock, there must be different ways to keep it secret, but what is certain is that cooking fish heads with stock soup is much more fragrant than boiling water, but for health reasons, it will definitely be much greasy, so Chao Dad chose to directly boil water today). After boiling water is put into the pot, turn to high heat and stew. At the same time, add the right amount of soy sauce and white sugar to continue seasoning, and the white sugar can be slightly refreshed.

Step five

Hubei famous dish: how to eat fish head with soaked rice?

The next steps are very simple: after the fish soup is boiled, skim off the floating foam, throw the pickled peppers in, cover the pot, and continue to cook for about 20 minutes (during this period, always pay attention to the bottom of the pot and push it to prevent it from being burnt off, but don't open the pot cover too often to observe, otherwise it will affect the rich taste of the fish soup); As shown in Figure 2 below, when the soup was left over, Chao Dad temporarily threw some green peppers into it. This is an episode from which you can learn a lesson.

Step 6

Hubei famous dish: How to make fish head soaked rice?

Then continue to cover the pot and cook for about 5 minutes. At this time, the soup is getting thicker and thicker, which is about 0/3 of 65438+ fish head. Now you can pour in red millet and pepper, cook for another minute or two, sprinkle with coriander and chopped green onion, and start cooking.