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What kind of fish is Wang Shunge fish head cake?
Ingredients: silver carp head (one), pork belly (2~3 Liang), fried oil and salt cake.

Ingredients: chives, dried peppers, shallots, ginger, garlic, soy sauce, soy sauce, tomato sauce, salt, monosodium glutamate, soup stock and peanut oil.

Production process: Step 1: Preparation: Wash the silver carp head and change the knife (that is, divide the fish head from the lower jaw into two connected pieces). Slice pork belly into long slices and put them on a plate for later use. The fried oil and salt cake is cut into diamonds of about the same size and placed on another plate. Cut the shallots into 2cm pieces and put them in a bowl for later use. Chop onion and ginger into powder, and cut garlic into garlic slices for later use.

Step 2: Pour peanut oil into the wok, heat the oil to 60%, put the silver carp head into the wok, fry until the fish head is golden yellow and ripe, remove the oil with a hedge, and serve on a plate for later use.

Step 3: add oil to the wok, put the chopped pork belly in, and then add the chopped onion, ginger, garlic, pepper and so on. Stir-fry together in a wok. Then add soy sauce, tomato sauce, etc. Stir-fry twice, pour a proper amount of soup stock into the pot, add the fried fish head, add seasonings such as salt and monosodium glutamate, boil over high fire, simmer over low fire for about 20 minutes, and then serve.

Step 4: Put the cut oil and salt cake on one side of the plate, and then sprinkle with the cut chives.

Dish decoration: Pork belly should not be scattered on the plate, but can be spread on the fish head in layers. The edge of the dish can be decorated with cucumber slices, and carrots and parsley can be placed in a shape to make the dish more colorful.

Taste of dishes: the fish head is salty and slightly spicy, tender and fragrant, the pork belly is oily but not greasy, the oil and salt cake is crisp, and the soup is soft and delicious.

Origin of dishes: Eating instant noodles in Northeast China is a very simple way to eat, and this dish is also a specialty of farmers in Northeast China.