Stewed silver carp head

20 19-02- 13

Begonia yurun

The secret of eating silver carp head is that it is tender and delicious with this ingredient. What is it? When cooking this dish, I incorporated the characteristics of home cooking in Northeast China, and added a few pieces of pork belly to make the fish taste more unique and delicious.

Technology: stew soup

Taste: Fish smell.

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. Prepare the following ingredients: 2kg of silver carp head, sliced pork belly, onion, ginger, garlic, coriander and carrot, a little pepper and star anise.

2. Put a proper amount of blending oil into the pot, and put the pork belly slices into the pot after the oil is hot.

Stir-fry for a while and put the fat oil in the pork belly? Come out, then stir-fry pepper and star anise in the pot.

Add onion, ginger and garlic.

5. Stir-fry the silver carp head and put it in the pot.

Step 6 stir fry for a while

7. Put a spoonful of sugar in the pot to remove the earthy smell of silver carp.

8. Add appropriate amount of rice vinegar.

9. Adding yellow wine can remove fishy smell.

10. Add a proper amount of soy sauce and adjust the dosage according to your own taste.

1 1. Then add hot water, and add a little salt if the ingredients are not used.

12. stew for a while to thicken the soup, then add coriander and shredded carrot.

13. Put the stewed silver carp head on the plate, and this delicious dish is ready.