what I want to share with you today is the delicious fish head with wide vermicelli. The fish head is fresh and tender, the small thorn meat is thick, and it is delicious with the wide vermicelli of smooth Q-bomb! The fish to be used today is silver carp, also known as "chubby fish". This fish tastes particularly delicate, but it has many fine spines, which is very laborious to eat and may be stuck if you are not careful. However, the head of silver carp is very big and there is a lot of meat, so eating fish head is a good choice.

There are many traditional ways to eat fish heads, such as chopping fish heads with Chili peppers and making cakes with fish heads. However, what I like best is the fried fish head with wide vermicelli. Miss when I was a child, I can only eat that once if I behave well or ask my mother for Chinese New Year or holidays. This dish is very simple, and the key link is that it must be put into the hot pot bottom material. As long as you add this seasoning blindly, you can make a delicious fish head food casually.

The food required for cooking fish head with wide vermicelli: silver carp head, wide vermicelli, ginger slices, garlic, shallots, shallots, chafing dish bottom materials, vegetable oil, bean paste, soy sauce, oil consumption, spiced powder, white pepper, edible salt and monosodium glutamate. The production process is as follows: Step 1: Prepare a silver carp in advance. (You can choose a special hot pot wide powder, which is more suitable for cooking and taste.) Cut shallots into sections, and slice ginger and shallots. Peel some whole garlic and serve with a small bowl of bean paste; Also prepare the right amount of hot pot bottom material. Step 2

Prepare a wok in advance, first heat the wok, then pour in an appropriate amount of vegetable oil, then put the onion, ginger, garlic, bean paste and chafing dish into the wok, and gradually stir-fry the fragrance and Chili oil. Step 3

Put the washed fish head in the pot, fry it first, then turn it over and fry it until both sides are nearly burnt. Then pour a proper amount of cold water into the pot, add some soy sauce, spiced powder, white pepper and consume oil. Then boil the juice with strong fire, and then turn to slow fire and burn it again for 15 minutes. Pour the prepared wide vermicelli into the pot until the high fever is completely transparent. Step 4

Finally, add a proper amount of edible salt and monosodium glutamate to the pot, and pour in the chopped shallots. Just take the cooked fish head out of the pot and set the plate. As soon as the spicy and beautiful fish head is cooked with wide vermicelli, it will be ready. The meat is tender and tender, and the vermicelli is smooth. It's delicious!