Raw materials:
Salmon head, tofu, green garlic, and seasonings such as onion and ginger.
Cooking method:
1, cut onion, ginger, garlic, tofu or slice.
Wash the fish head and cut it in the middle.
2. Put a small amount of water in the pot, add fish head, vinegar and cooking wine after boiling, add onion, ginger and soup after boiling, cover the pot and stew, add tofu and salt to taste when the fish head is 70% mature, and sprinkle with green garlic when taking out the pot.
Steamed salmon practice: buy: rose wine in condiment market.
Soak the cleaned salmon in [Rose Dew, a little onion ginger] water for 20 minutes, pick up the salt and marinate for 10 minute, put a little onion ginger in the fish belly, put it in a pot, pour a little lard and steam for 8- 10 minute.
Note: Rose wine is used to remove the fishy smell, and the fishy smell needs to be re-soaked for a longer time.
Salted fish and soybeans:
Soak soybeans in water in advance until they are big enough ~ cut salted fish into large pieces, wash them with clear water and soak them for half an hour (to remove the salty taste).
1, heat oil in a pan, add onion and ginger slices and stir-fry until fragrant, then add salted fish and soybeans and stir-fry for one minute.
2. Pour in water until the soybeans are not eaten. At this time, add a small amount of sugar (for fresh fish), two spoonfuls of vinegar, one spoonful of cooking wine, two star anises and a few peppers.
3. After the fire boils, turn to low heat and stew until the soup is dry.
Because fish is salty, there is no need to add seasonings such as soy sauce.
Because the dried fish is hard, you can stew it for a while. There are more soybeans in it than you eat, and the stew tastes good. It's great to drink porridge as pickles.