Chinese Food
Sauteed fish head soup - Jiangnan style fish head soup. Wake up and sober up.
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In Jiangsu, Zhejiang and Shanghai, people are particularly fond of the dishes with the smell of lees. The lees can not only be made into various cold dishes, but also can be used for hot dishes and soup dishes. The fish head with the smell of lees is a representative soup dish, which is also very popular during the Spring Festival. In winter, the flower silver carp is fat. The fish head is stewed with the lees. The lees are fragrant and the soup is mellow. The local people generally like to add some powder skin. After being covered with the soup, it is smooth, tender and delicious.
Cooking ingredients
Cooking Steps
Step1:Remove scales from the head of silver carp and wash it. Marinate it for 10 minutes. 100g streaky pork slices for standby; 50g lees mud into 80ml yellow rice wine dilution. Filter into juice for standb
Step2:Then heat the pan. First rub the pan with ginger to prevent sticking to the bottom. Then pour in a little oil. Fry the fish head in a small heat until it is golden yellow on the surface. Take it out for use
Step3:Leave the oil in the bottom of the pot. Stir fry the pork slices with five flowers. Then stir fry the onion, ginger slices and octagons
Step4:Return the fish head to the pot. Pour 15 ml cooking wine and heated water. Add more than the fish head. Add 15 ml soy sauce, proper amount of sugar and salt to taste. Boil for 10 minutes until the soup is slightly rich
Step5:Add 200g powder. Cook until it is slightly rolled up. Sprinkle some garlic. Add sesame oil and white pepper. Pour in the lees.
Cooking tips:There are skills in making delicious dishes.
