Main Ingredients: 1 grass carp head, 1 grass carp tail, 2 green onions, 2 slices of ginger, 1 green garlic
Accessories: (1)3 tbsp soy sauce, 1 tbsp cooking wine (2)2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/2 tsp salt, a little bit of pepper, 1 tbsp water starch
To teach you how to make chin chin water How to make chin chin water 1. Wash the head and tail of grass carp, split them in half, and marinate them in seasoning (1) for 10 minutes.
2. 5 tbsp oil, sauté onion and ginger slices, remove when charred, then add the fish head and tail and fry on both sides, add seasoning (2) and 1 cup of water and boil for 10 minutes.
3. When the soup dries up a bit, sprinkle in shredded green garlic and serve.
Tips:
1. Only use grass carp if you want to use the fish head as a jawbreaker, or use silver carp if you want to use only a jawbreaker, but the meat quality is not as good as that of grass carp.
2. The purpose of the sauce in the seasoning is to increase the color, because the soup is deeper and thicker in Jiangsu and Zhejiang cuisines; if you don't have it, you can not add it, or use dark soy sauce.
Braised chin practice details
Cuisine and efficacy: Zhejiang
Braised chin of the preparation of materials:
Main ingredients: grass carp chin 6 pieces
Auxiliary ingredients: minced green onion 2, garlic seedlings 1 branch
To teach you how to braised chin, how to make braised chin is delicious
1) chin clean, minced green onion, garlic seedlings sliced;
1) chin, minced green onion, sliced;
1) the first two days of the first day of the second day of the second day of the second day of the second day of the second day of the second day of the second day of the second month of the second day of the second week of the second week of the second month. , garlic seedlings sliced;
2) frying pan is hot, the oil exploded onion, garlic, add wine, soy sauce, vinegar, sugar, pepper, two cups of water to cook for 8 minutes, and then thickened, drizzled with sesame oil, and enlarged garlic seedlings before serving.