Steaming chub head of the preparation of materials:
Main Ingredients: chub head of 800 grams
Seasoning:
Ginger 20 grams, 15 grams of scallions, 25 grams of cooking wine, 2 grams of pepper, soy sauce 15 grams of sugar 5 grams of vinegar 20 grams of starch (corn) 10 grams of canola oil 20 grams of starch (corn) 10 grams of cooking wine, 20 grams of canola oil. )10g, canola oil 20g
Steamed chub head of the practice:
1. chub head cleaned, slaughtered into pieces
2. chub head of the head of ginger, cooking wine, pepper, sugar, soy sauce, vinegar, dry starch and mix well
3. into the plate, add ginger, green onion shredded on the cage to be cooked steamed out
4. pick off the ginger, green onion shredded, dripping with Hot oil can be
Steamed chub fish head preparation tips:
1. mix dry starch is to make the flavor adhesion to strengthen and make the fish head moist, but should not be too much, a thin layer can be
2. vinegar is used to remove the fishy, but the amount should not be too much to vinegar overflow, and can not be eaten as sour taste
3. steaming into the dish can be the minimum loss of nutrients
3. steaming into the dish can be the loss of nutrients
5. steaming can be used as a way of reducing the loss of nutrients
6.