Tools/materials: one bighead carp, onion, ginger slices, garlic cloves, three star anise, three fragrant leaves, five dried peppers, one can of beer, four tablespoons of soy sauce, cooking oil, cooking wine, soy sauce, sugar, knife, pot, plate and shovel.
1, when you buy bighead carp in the market, the stall owner will help you deal with it, clean the scales and chop up the fish head, which will save you a lot of worry when you come back and process it yourself.
2. Two fish heads can be placed flat in the pot, and there is no need to put too much soup and stew the fish for too long. You don't need to put too much cooking oil to ensure the integrity of fish skin. You just need to add the right amount of oil to heat the fish head and fry it into a relatively fixed shape.
3. Cut an appropriate amount of onion slices, ginger slices and garlic cloves, and prepare 4-5 dried peppers, star anise and fragrant leaves. Add a tablespoon of cooking wine after frying, and then add the fried fish head.
4. Stew chubby fish with mellow soup and tender fish. Adding a can of beer and a few tablespoons of soy sauce is the key. Adding beer to stew for a long time can not only remove the fishy smell and enhance the umami flavor, but also integrate the unique hops aroma into the soup. Adding soy sauce can make the soup more rich in flavor and taste, so that the soup can be soaked with cakes.
5. Then pour in a spoonful of soy sauce for color matching, a proper amount of soy sauce for seasoning, and then pour in warm water that won't spoil the ingredients. There is no salt here, but the soy sauce is salty, so I put soy sauce and soy sauce. After the fire boils, turn to low heat, cover and simmer for about 40 minutes.
6. After stewing for 40 minutes, there will be more than 1/3 left in the soup, so you can turn off the fire. After all, the fish soaked in the soup is delicious.
7. The delicious bighead carp is ready.