Grass carp1(above1kg), crispy peanut 100g, Kaiyang 50g, minced meat 100g, white sesame 10g, garlic 50g, Chili oil 50g, soy sauce, sugar, Jiu Shao, chopped green onion and Jiang Mo.

working methods

1. Scrape the fish head, remove the gills, wash, and marinate with soy sauce; Chop peanuts, Kaiyang and garlic for later use.

2. Heat the oil in the wok, fry the fish heads on both sides of the wok until golden brown, and remove them for later use.

3. Heat some oil in a wok, stir minced garlic, Jiang Mo, minced meat and Kaiyang in the wok, add Shaoxing wine, soy sauce, sugar, two bowls of water (about 65,438+0 liters) and chicken powder, stir well, add fish heads, boil with high fire, then cover the lid and simmer for about half an hour.

4. Take out the fish head and put it on the plate. Thicken the soup in the pot with water starch, sprinkle with peanut powder and sesame seeds, pour in Chili oil and pour it on the fish head.

Don't cut peanuts too much; Before pickling the fish head, you can gouge out a few knives in the thick part of the meat to ensure the taste.

Cooking characteristics

This dish is simple to make and tastes fragrant, fresh, fat and spicy.

nutritive value

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.

Grass carp is rich in selenium, which has anti-aging and skin care effects when eaten regularly, and also has a certain preventive effect on tumors.

For people who are weak and have a bad appetite, grass carp is tender but not greasy, which can stimulate appetite and nourish.