Fish heads
By VicentaLakin
The head of the fish is salty, fresh and fragrancey, with five flowers of meat oil without greasy, salt cakes soft and soft after soup. The sauce is sour, it's full of noodles, it's sour, it's delicious。
Recipe Recommendations
- fish head 1000 grams
- cake 200 grams
- pork belly 100 grams
- garlic 15 petals
- green onions 6 member
- Jiang 6 tablets
- aniseed of 2
- pepper 10 capsules
- salt 8 grams
- soy sauce 10 ml
- soybean paste 50 grams
- oil 60 ml
- chili 10 piles
- liquor 10 ml
- water 400 ml
- slightly spicy
- stewed
- half an hour
- simple
Steps for Fish heads
1
(b) The head of the fish is drawn away from the herring, the membrane and the blood of the fish in the belly is washed out and the knife is split from the middle of the head
2
- Five-flower meat slices
3
Add oil to the pot, lay the meat under it, then put on other sauces, treated fish head and water; (Put fish skin up in the pot)
4
Cover the pan cap and activate the guacamole
5
When the cooking is over, the fish head will come out, the soup juice will go, the chili will be cut, the oil will blow up and the cream will go
6
Rip out the pie and eat it with soup on the side。Fish heads Make Tips
1. Before adding to the pot, dissolve 10g of cornstarch with water and add it together to thicken the sauce of the finished dish; 2. White spirit is used to remove the gamey smell, and can also be replaced with cooking wine.