Chinese Food
Fish head powder fish casserole
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The fish head soup that often cooks. The fish head is fat, tender and delicious. The powder skin is thin, smooth and refreshing. The soup is thick and delicious. You can't stop. I think almost everyone has eaten this dish. Maybe it's different when they eat it. There are vegetables, fish balls, bamboo shoots and so on. Maybe there are people who add soy sauce to taste it. In fact, it's inseparable from a hundred changes. Do the most basic work well. Then it's something to play slowly.
Cooking ingredients
Cooking Steps
Step1:After the fat fish head is cleaned, fry it in oil pan until it is yellowish on both side
Step2:Add some ginger, some shallots and cooking wine, cover and simmer
Step3:Add warm water. Turn to medium fire after the fire is over
Step4:After about 25 minutes, the powder skin and the powder skin can be burnt transparent for about 23 minutes.
Step5:Season with a little salt.
Step6:Season with a little white pepper.
Step7:Add less chicken powder to taste. (don't put it if you don't like it) add a little coriander to decorate it.
Cooking tips:· wipe the pan with ginger before frying the fish head, and suck up the water on the fish head. It can effectively prevent splashing on the pan and oil spots. ·After frying, add hot water. If you add cold water, it will cause the fish surface to contract. The protein will not be easily separated out. ·Please keep the fire or medium fire after the big fire. Keep the soup rolling. The soup will be white. ·Add enough water at one time. Do not add water in the middle of the process. ·Don't add too much water. Too much soup is not delicious. It's not interesting to season with chicken essence at the back. I usually don't put chicken essence. ·When the powder skin is added, it becomes transparent, which means that it can be cooked out of the pot. ·If you don't lack iodine, you can add salt ahead of time. The fish will taste better. There are skills in making delicious dishes.
