The practice of Anhui fish head soup soup, the practice of fish head soup

Stewed silver carp head.

Material. 750 grams of silver carp head with meat, 25 grams of cooked ham meat and pea seedlings, salt, cooking wine, cooking oil, green onions, ginger slices, and fresh soup.

Method. 1. Wash the gill of the fish head, split it into two pieces, put it in a pot of boiling water and blanch it, remove it and drain it; Cut the ham into slices and wash the pea sprouts.

2. Heat oil in a wok, fry the fish head until golden brown, add cooking wine, green onions, ginger slices and an appropriate amount of fresh soup, boil over high heat, cook the fish head over slow heat until the fish head is crispy, the soup is milky white, scoop the fish head into the soup bowl, and sprinkle with pea seedlings.

3. Bring the soup to a boil, remove the green onion and ginger, add salt and ham slices, and pour it into the fish head soup bowl.

Tip: Features.

The soup is thick and white, the meat is tender, and the oil is moist and palatable.

Silver carp head in milk soup.

Material. Silver carp head·500g, ham·25g, pea sprouts·10g, chives·1 shallot, ginger·1 small piece, cooking oil·30g, chicken fat·3 tsp, cooking wine·1 tbsp, refined salt·1 tsp, monosodium glutamate·tsp

Method. 1.Dig the gills of the silver carp head, wash it, split it into two pieces with a knife, put it in boiling water and scald it, remove it and drain it; Ham slices; Wash the pea seedlings; Wash the chives and cut into sections; Wash the ginger and pat it loose;

2.Put oil in the pot, heat it, put in the silver carp head and fry it until it is yellow on both sides, add cooking wine, chives, ginger and water, boil over high heat, cover and cook for another 10 minutes, burn until the fish head is crispy, and when the soup is milky, the fish head is scooped into the soup bowl and put the pea seedlings;

3.Bring the soup in the original pot to a boil, remove the green onion and ginger, add monosodium glutamate and refined salt, pour it into the soup bowl, put the ham slices, and drizzle with chicken fat.

Materials. Ingredients: 1 rice fish head, half a bowl of cabbage.

1 whip bamboo shoot with accessories.

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of shallots, appropriate amount of rice wine, appropriate amount of water.

Preparation of fish head soup.

1.Wash the rice fish head, chop it into large pieces, put it on a plate, marinate it for a while with green onions, ginger slices, garlic and Shao wine to remove the smell.

2.Wash the cabbage and set aside.

3.Peel the bamboo shoots, wash them and cut them into thin slices, and cut the green onions into small long pieces for later use.

4.Pour oil into the wok and heat it, add green onions, ginger and garlic and stir-fry until fragrant, then add the fish head pieces and stir-fry (note: don't stir-fry too quickly, so that the fish is easy to disperse).

5.Pour cabbage, bamboo shoots, chili peppers and fish head into the pot and stir-fry for a while, pour in an appropriate amount of water after the fish head changes color (note: the water is not over the fish head) and boil, skim off the foam, simmer for about half an hour, the soup is milky white, add an appropriate amount of salt to get out of the pot, sprinkle with green onions and enjoy the delicious (this soup does not need to put MSG, the fish head itself is already very delicious).

The preparation of fish head soup is described as follows:

Ingredients] silver carp head, fish bones, cooking oil, ginger, cooking wine, sugar, shallots, sesame oil, pepper, salt.

Production steps] 1. First prepare two silver carp heads, an appropriate amount of fish bones, two shallots, and then prepare an appropriate amount of cooking oil, ginger, cooking wine, sugar, sesame oil, pepper, and edible salt. After all the ingredients and seasonings mentioned above are ready, let's start cooking this milky, non-fishy, nutritious and delicious fish head soup.

2. Clean the prepared fish head and fish bones, then take out the fish head and chop the fish head in half with a knife, do not chop them in the middle, connect them, and then continue to put them in clean water to clean the fish bones and clean them again, take them out to control the moisture after cleaning, and then put them in a large bowl for later use.

3. After cooking oil and adding cooking oil, let's use a shovel to make a circle of oil, and then put the fish head in it to fry it, first fry one side, then turn it over, and wait until both sides are fried, let's take out the fish head. Add an appropriate amount of cooking oil to the pot, put the fish bones in and fry them again, and use a spatula to stir them to heat the fish bones evenly. Then put in a few slices of fish and ginger slices cut in advance, then put the fish head in it, and add an appropriate amount of cooking wine to remove the fish.

4. Then add an appropriate amount of boiling water, boil the soup in the pot over high heat, after the soup in the pot boils, we use a spoon to skim off the foam inside, then add a spoonful of sugar to improve the freshness, turn the high heat to low heat and simmer for about 10 minutes.

5. Prepared shallots, let's pick it clean, then clean it, control the moisture, let's put it on the board and cut it into chopped green onions, put it in a large bowl after cutting, and then add an appropriate amount of sesame oil and pepper to the bowl. Now that the fish soup we cook has become very thick and white, add a little salt to the fish soup, and then turn off the heat and remove from the pot.

6. Scoop out the fish soup first, put it in the pepper and sesame oil, wash away the pepper and sesame oil, and then stir it with a spoon, after stirring evenly, let's put the fish head and fish bones in it, and then scoop all the soup into the bowl, and a very delicious fish head soup is ready.