Fish head, fish brisket and radish casserole
Raw materials: a fresh silver carp (about 2.25kg), 250g of fresh fish fat, 300g of radish strips, onion 10g, ginger 10g, garlic 10g.
Seasoning: 50g bean paste, 20g soy sauce, crystal sugar 10g, chicken essence 15g, seasoning powder 10g, salt 0.5g, vegetable oil 150g, and five-year-old carved wine 100g.
Making:
1. After the silver carp is slaughtered, cut off the fish head 6 cm from the head, cut off the fish tail, boil it into fish soup, fry it in a 70% hot oil pan for 30 seconds, and take it out for later use.
2. Blanch the fish maw with boiling water and take it out for later use.
3. Take a clean casserole, heat it on the fire, add vegetable oil, add bean paste, onion, ginger and garlic, stir-fry, add fish soup, cooking wine, salt, soy sauce and rock sugar, then press a straw mat on these seasonings, and put the fried fish head on the straw mat (the soup should not exceed the fish head); Add fish maw and radish strips, simmer for 30 minutes, then simmer for 3-5 minutes to collect juice.
Features: authentic Xiajiang local dishes, fresh and fragrant.
Tip: This is a traditional dish, which looks a little rustic, but urbanites will have a unique flavor after they get tired of high-end dishes in Yangchun and Baixue. When cooking this dish, you'd better not fry the fish head. Frying may taste better. Silver carp should choose the kind without muddy smell, and the seasoning must be fried thoroughly to be fragrant.
Boiled fish brisket with fresh shrimp and loofah
Ingredients: watermelon (towel gourd), fresh shrimp, fish gizzard, onion, ginger and garlic.
Seasoning: pillar sauce, salt, sugar, rice wine.
Exercise:
1, cut the watermelon into strips, and the fish will fly first.
2, watermelon should be used, first stir-fry until half-cooked, and then inflate.
3. Start the pot again and saute ginger, onion and garlic.
4. Wait for the sauce to come up, then put down the fish maw, shrimp and half-cooked watermelon, stir fry constantly, praise the wine, add some salt and sugar, stir fry until cooked, and serve.