material
Snakehead 1000g, gastrodia elata 200g, oil 10ml, salt 7g, green vegetables 100g, bean sprouts 100g.
method of work
1. prepare gastrodia elata.
2. Kick out the fish head spine
3. Fry in a pan and add water to boil.
You can add some vegetables if you like.
5. A plate of bean sprouts
6. You can also add some tofu skin.
7. Cook for 40 minutes.
8. Look at the prepared gastrodia elata black fish soup
Tianma fish head soup
material
Ingredients: a black fish head, a piece of tofu, and a little fungus.
Accessories: Rhizoma Gastrodiae, Rhizoma Ligustici Chuanxiong (too much soup will make you bitter), Radix Astragali, Rhizoma Polygonati Odorati, Radix Angelicae Dahuricae, ginger, salt and cooking wine.
method of work
1. Marinate the fish head with cooking wine, salt and a little soy sauce, that is, ginger slices, for more than half an hour to taste, which can also remove the fishy smell.
2. In order to avoid the fish head from rotting after stewing for a long time, I first add enough water to the medicinal materials and auricularia auricula and use a small fire for about an hour, so that the taste is slowly boiled out. (Because the soup-making process will consume a lot of water, and after that, tofu will absorb water and swell during the soup-making process, because you should pay attention to enough water when you start to drain it, and don't add water later. )
3. After the soup is about to be cooked, heat a pot, add a little oil, saute ginger slices, and fry the fish head on both sides for one minute to seal its fishy smell.
4. Put the fried fish head into the fragrant soup, add the diced tofu, and simmer for about 20 minutes on medium fire. At this time, you can add a little cooking wine and salt.
Gastrodia tanggebao raw fish
foodstuff
5g of gastrodia elata, 300g of snakehead, 250g of pueraria lobata, 0g of oil and salt10g, 2g of monosodium glutamate, a little pepper and 3g of Shaoxing wine.
method of work
1. Wash the snakehead and cut it into pieces, wash the cabbage, peel the ginger and slice it, and soak the medlar and wash it.
2. Add oil to the wok. When the oil is hot, put in black fish pieces, fry them on medium heat until both sides are golden, and pour them into the clay pot. Ginger10g, Lycium barbarum 3g, peanuts.
3. Fill the earthenware pot with clear soup, Shaoxing wine, ginger, gastrodia elata, pueraria lobata and Lycium barbarum, and cook with medium fire until the soup is white (about 30 minutes), add salt, monosodium glutamate and pepper, and cook for 5 minutes.
Stewed grass carp with walnut and gastrodia elata
foodstuff
Ingredients: snakehead1500g
Accessories: walnut15g, Polygonum multiflorum15g, Gastrodia elata 6g.
Seasoning: ginger15g, scallion 20g, salt15g, pepper 3g, monosodium glutamate 2g, yellow rice wine15g, lard (refined)100g.
method of work
1. Walnut kernels are swollen with boiling water, peeled and washed; Wash Polygoni Multiflori Radix and Rhizoma Gastrodiae, and wrap with gauze. Slaughter fish, remove scales, gills and bones, wash and cut into pieces.
2. Put a clean pot on fire, add lard and heat it, add ginger (sliced) and onion (cut into pieces) and stir-fry until fragrant, add 800 ml of water, pour Polygoni Multiflori Radix, Rhizoma Gastrodiae, fish pieces and walnut kernels, boil them with high fire, pour them into a casserole, cook them with low fire for 2 hours, and add seasonings, and serve.