Two days ago, I made two dishes "Competition of crabs and fried fish minced with hazelnut and green beans". At that time, after the yellow fish was removed, the fish head was left untreated. It was a large and fresh yellow croaker. In order to make another dish with the fish head, I specially left a lot of meat below the gills of the fish. Since I didn't have time to cook it for watching the World Cup, I froze it for two days. Today, I use this yellow fish head to make a "vinegar pepper yellow fish head".
In fact, yellow fish head is best for braising, but it is too hot in summer, so I'd better make it light! This "vinegar pepper yellow fish head" belongs to a soup dish, which can detoxify, tastes tender and tastes good! In fact, you can make it with any fish head, but I still feel that seawater fish are delicious and have no earthy smell. Although fat-headed fish in freshwater are fat and tender, they smell too earthy!
Yellow fish head with vinegar and pepper
By ArnoldoHintz
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Yellow fish head with vinegar and pepper
1
400 grams of yellow croaker head, 70 grams of water-dried mushrooms, 50 grams of vermicelli, 20 grams of ginger, 25 grams of green onions, 10 pieces of pepper, 4 grams of white pepper powder, 20 grams of balsamic vinegar, 3 grams of salt, 20 grams of rice wine, 3 grams of chicken powder, 15 grams of peanut oil, 5 grams of coriander, 1500ml of water.
2
Heat the pan and pour clear water to boil, add in the vermicelli and cook.
3
Remove the vermicelli and place it in the soup bowl to the bottom.
4
Blanch the mushrooms for 2 minutes.
5
Remove it for later use.
6
Heat a frying spoon on fire and add peanut oil.
7
Then add in the yellow fish head and fry.
8
Fry the fish head on both sides until slightly yellow, and add water.
9
Add green onions, ginger and mushrooms to boil over high heat.
10
When the soup is boiled until it is slightly white.
11
Pour in appropriate amount of rice wine and continue to cook over high heat until the soup turns white.
12
Use salt when the soup turns white.
13
Season with white pepper.
14
Season well and cook for another minute, then remove the fish head and mushrooms and place them in a soup bowl.
15
Remove the green onions and ginger slices from the soup.
16
Then add some fresh shredded ginger, shredded green onion, and chicken powder.
17
Pour in the appropriate amount of balsamic vinegar. Finally, pour the fish soup into the soup basin where the fish head is placed, sprinkle with minced coriander, and serve on the table.Yellow fish head with vinegar and pepper Make Tips
Characteristics of Vinegar and Pepper Fish Head: snowy white color, tender flesh, sour and spicy soup, appetizing and relieves summer heat, nutritious, and delicious. Tips: 1. Before frying the fish head, be sure to cut it open along the center seam, flatten it, remove debris and blood, and then fry it. 2. It is better to add some tofu when making this soup, but I didn't add any as I was afraid I wouldn't be able to finish it. You can also add some Sichuan pickled vegetable shreds at the bottom, which also tastes good. 3. After the soup is cooked, add some fresh shredded ginger and green onion to enhance the flavor; this helps nourish the stomach, and eating ginger in summer is very beneficial for the body.