Stewed fish head with shepherd's purse and glutinous rice balls
By MaciCassin
Ingredients: chicken essence
Recipe Recommendations
- glutinous rice flour 200 grams
- fungus 50 grams
- wolfberry fruit 10 capsules
- salt 5 grams
- cooking wine 10 grams
- chicken essence 4 grams
- pepper 1 grams
- coriander appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Stewed fish head with shepherd's purse and glutinous rice balls
1
Ingredients: silver carp head, glutinous rice flour, ground meat, shepherd's purse.
2
Put soybean oil into the pan and fry the washed fish head.
3
Turn it over and fry it on both sides.
4
Add onions and ginger and stir-fry, pour in boiling water, add cooking wine and wolfberry fruit, bring to a boil over high heat, add the lid and simmer over high heat for 15 minutes.
5
The glutinous rice flour is heated with water and mixed into dough. The meat is ground and the shepherd's purse is seasoned to make shepherd's purse meat filling.
6
Put the glutinous rice dough into a dose, wrap in the filling, and make into glutinous rice balls for later use.
7
Simmer the fish head over high heat for 15 minutes, then turn to low heat and simmer until the fish soup is thick white. Pour in the wrapped shepherd's purse glutinous rice balls, cook until done, and float the fish soup.
8
Finally add salt, chicken essence, and pepper to taste. Sprinkle in garlic flowers and cilantro.Stewed fish head with shepherd's purse and glutinous rice balls Make Tips
Fry the fish head with soybean oil, and the soup will turn white easily. When frying, heat the pan first, which is often said to be hot and cool the oil, so that the fish skin will not stick to the pan and break.