[grass carp head and tail soup] recipe-Chinese Food-best chinese food recipes-cooking food

[grass carp head and tail soup]

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This soup is also from the Bowen School of Luosheng hall. It also uses the remaining fish head and tail of the last steamed grass carp belly. One fish for two. When Mr. Luo introduced the soup, he said it was a Guangdong style soup. I haven't drunk it in Shenzhen for several years. Now that I see it, I can't miss it any more. What's more, there are not only fish in this soup, but also Huaishan and jujube. These are good things for our women. In particular, Mr. Luo also mentioned that fish nourishes Yin, yam nourishes Qi and dates nourishes blood. Wow, it's so attractive to me. I have to Nourish Qi and blood. This soup was originally made of rice wine. I remember that this wine is also made of rice wine. I don't have it at home. But I have Hakka rice wine. I love the taste of Hakka rice wine very much. This soup is very delicious. Especially, it has a light taste of yellow wine. I like it very much. It's good to drink and beautify. It's really good. Sisters, if you like rice wine and fish, don't miss it.

Cooking ingredients

fish head (the rest of steamed fish belly):8

cooking oil:moderate amount

Cooking Steps

Step1:Wash fish head and tail. Cut fish tail into small pieces. Split fish head in half. Slice ginger and scallion. Cut Huaishan into ho

Step2:Heat up the pan and fry the fish until golden on both side

Step3:Pour boiling water into the pot

Step4:Cover. Keep high. Cook for 5 minutes

Step5:Open the lid of the pot. Use a spoon to break off the top oil spray

Step6:Preheat the cast iron pot. After the pot is hot, pour all the fish meat and fish soup into the cast iron pot

Step7:Add Huaishan, jujube, scallion and ginger to the pot

Step8:Add a little yellow rice wine. Simmer over low heat

Step9:Cook for about 20 minutes. Add some salt. Turn off the heat.

Cooking tips:1. Mr. Luo used a casserole. I didn't have one. I used a cast iron pot with similar performance to the casserole; 2. If the cast iron pot is white enamel, it can't be preheated empty. You can pour warm water into the pot to preheat and then pour out the water; 3. After the fish is fried, it's better to add boiling water. Boiling water can better maintain the protein of the fish meat. The soup will be thick and white and delicious.