Let's briefly talk about the practice of making rice with home-cooked fish heads. I won't say how to stew rice, but it's best to stew rice hard, and you can't eat soft rice any more.
Forget it. I'd better talk about it. I don't trust. Soak rice for an hour after washing, and it will not rot or grow when it is soaked enough. Then stew half the water you usually use for cooking. Generally speaking, if your rice has a deep draft, you can put less water.
Besides, fish head soup. Generally, what we often eat is braised sauerkraut. Among them, it is best to stew with a little bacon. It's best to put some Huang Gan pepper from Hengyang in sauerkraut, and that kind of hot and sour taste is authentic.
The first one: the practice of braising fish heads. At least you should choose a two-catty fish head. Any smaller, there will be no meat. Just ask the boss to give you points, not points. After taking it back, rinse it repeatedly with clear water, and then soak it in clear water for half an hour to soak off some bloody smell. Then, salt, pepper and cooking wine are picked up and marinated for 2 hours to make them fully tasty. Slice onion, ginger and garlic, shred dried Chili, Pixian bean paste and spicy girl sauce. Prepare a small bag of wild peppers, wash and slice bacon (preferably fat). Cut the green pepper and red pepper into sections. Add more than half lard and half rapeseed oil to the pot, heat it, and then fry the bacon slices first. Add ginger and garlic slices and stir-fry dried Chili until fragrant. Then add spicy girl sauce, and Pixian bean paste will stir-fry red oil and fragrance. Stir-fry the wild pepper until it tastes sour, then put it in the fish head and fry it slightly on both sides. Cooking wine enhances fragrance and removes fishy smell. Pour in water or broth and bring to a boil. Season with salt, soy sauce, soy sauce, pepper, oyster sauce and a little sugar. Simmer 15 minutes. Because the fish head has been marinated, it won't take long. When the soup thickens, sprinkle with chopped green onion and coriander, and you can eat it. Eat fish first, then soak rice in fish soup. The second type: the practice of sour soup fish head. The fish head treatment is the same as the first one, so I won't say much. Shred sauerkraut, cut soaked Huang Gan pepper, and slice onion, ginger and garlic. Chop sour radish, chop wild pepper, chop soaked ginger, and prepare lantern Chili sauce. Put half lard and half rapeseed oil in the pot, then add chopped sour radish, aged wild pepper and soaked ginger, stir fry in lantern Chili sauce, add a little water to boil and stew for 5 minutes. Wash the pan, add oil, stir-fry shallots, ginger and garlic, and slice Huang Gan pepper. Add the fish head and fry it slightly on both sides. Pour boiling water or broth to boil. Pour in the fried sour pepper. Add salt, sugar, monosodium glutamate, chicken essence and pepper to taste. At this time, you can also add fish balls with Hubei characteristics, simmer 15 minutes and sprinkle with chopped green onion and coriander to serve.