Burn the fish head
By VicentaLakin
Fish skulls are hard and small, usually the part that has been thrown away, but many of the food that has been thrown away is actually of nutritional value. This dish uses the uniqueness of the souffle key to draw salty tastes from fish heads. The essence of the term “eating less meat than fish, eating fish poaching head” is put in place. So that you can buy fish in the future, you can save as much as you can and you can find another taste。
Recipe Recommendations
- fish head 400 grams
- kelp 200 grams
- pork belly 100 grams
- lotus root 200 grams
- cabbage 3 tablets
- onion 3 paragraphs
- ginger slices 5 pieces
- aniseed of 2
- pepper 5 capsules
- rock sugar 20 grams
- cooking wine 20 ml
- soy sauce 5 ml
- vinegar 300 ml
- salt 7 grams
- oil 30 ml
- water 1200 ml
Steps for Burn the fish head
1
Cut off a small part of the fish with their head, sequester them, and cut them with scissors
2
(a) Slicing slices of bouquets, cleaning of the fresh sea belts, pelting of the lichen (or putting it all in)
3
(a) Oil in the pot, with ginger, onions, bouquets, fish tails, sea belts, cabbage at the top, old smoke, wine, vinegar, sugar and water (with a total of 1,200 ml of all liquid spices)
4
(a) Cover the pan, press [cooked] or [cooked] keys to start the automatic cooking program
5
When the cooking is over, be careful with the food, cut the back plate and get soup。