Braised Fish Head
By VicentaLakin
Recipe Recommendations
- salty and sweet
- burn
- an hour
- ordinary
Steps for Braised Fish Head
1
Recently, my stomach is always looking for me, and I am not in the mood to cook. I haven't served new dishes for a long time. Today, I will go to the fair and buy a fish head. Let's have a braised fish head! Look at the size of this fish head, fish head and my fist Bibi, I said my hand is very big, fish head it smiled...
2
Compare it with my palm
3
The fish head is so hard that it is difficult to split. It took a lot of effort. Freshwater fish have an earthy smell and must be cleaned up. First of all, the gills and the black fascia at the neck must be removed. These two places are the most fishy, especially the gills. After processing them, wipe the fish head with high-grade white wine. High-grade white wine can also be used with cooking wine, but I still think the fish aroma made by high-grade white wine has a psychological effect. Maybe
4
Cut the green onions into sections and beat the ginger into pieces. The ginger must be beaten into pieces in the whole piece so that it can taste well, because there are no green onions in the current season. There are them in the supermarket, but they still have to be queued to pay. It's hard to work, so just use green onions.
5
Put oil in the pan
6
There was no big container, so I decided to cook half of it. Fry it on low heat, never on high heat. It will burn. Put the fish head into the pan and wait for about two minutes. Don't flip it, wait until the fish skin is fried hard. Take it out, otherwise the fish skin will be broken and incomplete
7
After frying the fish (just fry the side of the hairtail skin), remove it, leave the base oil, add green onions and ginger and stir until fragrant
8
Pay attention, this is not a pot paste, this is the color of the bowl juice I poured in. For convenience, you can mix the bowl juice before cooking the fish. After frying the onions and ginger, add it directly into the bowl juice, and then stir-fry it a little. Remove the raw flavor of the soy sauce and stir fry the aroma of the bowl juice. The bowl juice is made by using 4 spoonfuls of sugar, 4 and a half vinegar, 3 spoonfuls of soy sauce, and 2 spoonfuls of soy sauce. Because the fish head is relatively large, the amount of bowl juice is also large.
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Then pour in boiling water. It must be boiling water,
10
Put in the fish head and look at the amount of water. It will be fine as long as it is almost above the fish head. Be sure to add enough water at one time. You can't stew the fish head and see if the water is not enough, and then add water. Hot water will not work. Otherwise, the stewed fish will definitely not have a strong fish aroma, which is definitely not delicious.
11
The main reason is that they are afraid that when the fish is cooked, the mushrooms will become soft and unattractive, and will have no taste. Therefore, the mushrooms will be put into the pot later, then cover the lid, and stew over low heat for 15 minutes.
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After 15 minutes, turn the fish over and simmer for another 15 minutes.
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After the fish head is stewed, take out the fish head and
14
Turn on medium heat to collect the juice. Make sure not to heat it too much. If it gets burnt, the braised fish head will be ruined. Add some salt when collecting the juice. Don't add salt when stewing the fish, otherwise the fish will get old. Don't ignore it. Good dishes must be refined to every detail, and the amount of salt should be put according to your own preferences.
15
Is the collected soup very thick? I didn't add starch to thicken it. This is the thick juice boiled by fish. You can thicken it yourself
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Pour it on the fish head and look at the color
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the nuances