The scientific name of fat-headed fish is bighead carp, one of the four famous domestic fishes in China. The fish head is large and fat, and the meat is white and tender. It is a high-protein, low-fat, low-cholesterol fish and has a protective effect on the cardiovascular system. Fathead fish is rich in phospholipids and pituitary hormone, which can improve memory. Dishes made from fat-headed fish such as fish head stewed with tofu and fish head with chopped pepper are more popular. After eating the fish head, the fish tail is also a very good ingredient. Let me share with you a stewed fat head fish tail made with fat head fish tail. The characteristics of this dish are bright red color, lots of fish, fermented rice wine mixed with the aroma of orange peel, and a fresh and salty taste. It is a good side dish and can be paired with rice, steamed buns and other staple foods.

Ingredients

915 grams of fat head fish tail

Appropriate amount of oil

Appropriate amount of salt

Appropriate amount of soy sauce

An appropriate amount of cooking wine

An appropriate amount of ginger

A little five-spice powder

A little fermented rice wine

A little fresh orange peel

A little aniseed

A little sugar

An appropriate amount of garlic

An appropriate amount of onion

Preparation time: 10-20 minutes

Steps

1

Remove the scales, internal organs, and peritoneum of the fat-headed fish, cut off the entire fish, and cut off the head (fish Take one-third of the head and two-thirds of the tail)

2

Cut it into three sections, pour cooking wine on it, sprinkle with a little refined salt, five-spice powder, and shredded ginger with your hands Spread the inside and outside of the fish evenly and marinate for 1 hour

3

Cut the green onions into sections, slice the ginger and garlic and set aside

4

Spread flour on the surface of the marinated fish sections

5

Pour an appropriate amount of mixed oil into the hot pan, which is estimated to be enough to fry three fish sections

6

Heat oil in a pan and fry the fish until golden brown on both sides

7

Pour soy sauce and vinegar into the bowl and add green onions. , ginger and garlic, then add 2 tablespoons of stir-fry sauce

8

Pour all the fried fish segments into the pot and pour the sauce on top. Add aniseed 2 Cut the fresh orange peel into thick strips and sprinkle it with an appropriate amount of salt and water. The amount of water is equal to the fish pieces. Stew over medium heat for 20 minutes and then reduce the juice slightly

9

The fat head and tail of the fish are ready and on the plate

10

Let’s take a close-up!

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Tips

Marinate shredded ginger with cooking wine in advance to remove the fishy smell. Adding fresh orange peel shreds during cooking can also remove the fishy smell. , the cooked fish has an orange aroma.