Grilled head and tail in hot sauce
By BlaiseDicki
Buy a grass carp, make boiled fish in the middle, and cook the rest with Pi County watercress and eat it. It tastes very good.
Recipe Recommendations
- fish head appropriate amount
- fishtail appropriate amount
- bamboo shoots appropriate amount
- mixed vegetables appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- Pi County Douban appropriate amount
- white sugar appropriate amount
- ginger slices appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Grilled head and tail in hot sauce
1
The raw material diagram is as shown in the figure.
2
Marinate the fish head with salt, pepper and chicken essence for ten minutes.
3
Pat with starch and fry it in a frying pan until golden brown.
4
Shred bamboo shoots, slice garlic into slices, set aside.
5
Put a little oil in the pan, add 1 tablespoon of Pi County watercress to low heat and saute until fragrant, add garlic slices and ginger slices.
6
Add 1 tablespoon of light soy sauce, 1 teaspoon of sugar, add water, head and tail of fish, and shredded bamboo shoots in just to drown.
7
Bring to a boil over high heat, simmer over low heat for five to eight minutes, remove and plate.
8
Add mixed vegetables to boil the remaining soup, season it, and add a little water starch to make the soup a little sticky.
9
Just pour it on the fish.Grilled head and tail in hot sauce Make Tips
When fish patting starch, control the water in advance. No lumps. It is also relatively uniform. Pay attention to safety when bombing. This method can be used to cook whole fish.