Braised chub head

Materials: four chub heads.

Seasoning: one garlic, two green onions, five slices of ginger, four tablespoons of soy sauce, one tablespoon each of sugar and rice vinegar, one tablespoon of cornstarch, one tablespoon of sesame oil, one cup of water and three tablespoons of salad oil.

How to make:

1) Wash the chub's chin and marinate it in three tbsp soy sauce and sugar, rice vinegar, corn starch, sesame oil and water for 30 minutes.

②Place three tablespoons of salad oil in a pan and cook on high heat for 2 minutes, then add the chub chops and cook on high heat for 3 minutes, turn over and cook on high heat for another 3 minutes.

3) Add garlic, scallion, ginger, and 1 tbsp soy sauce; cook on high heat for 2 minutes, then sprinkle with a little garlic and mix well.

Steamed chub head

Main ingredient: 800g chub head

Seasoning: 20g ginger, 15g green onion, 25g cooking wine, 2g pepper, 15g soy sauce, 5g sugar, 20g vinegar, 10g starch (corn), 20g rapeseed oil

1. Wash the head of the chub head, slaughtered into chunks;

2. Chub head inside with Add ginger, cooking wine, pepper, sugar, soy sauce, vinegar, dry starch and mix well;

3. Add ginger and green onion into the plate and steam it in a cage, then take it out;

4. Pick off ginger and green onion and pour hot oil on it.

Steamed chub fish head preparation tips:

1. mix dry starch is to make the flavor adhesion to strengthen and make the fish head moist, but should not be more, a thin layer can be;

2. vinegar is used to fishy, but the amount should not be too much to vinegar overflowing, and can not be eaten acidic taste is appropriate;

3. steaming into the dish can be the loss of nutrients to a minimum.

Tips - health tips:

1. chub head is rich in protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin and other nutrients;

2. not only healthy brain and strong body, but also nutritious and delicious.