Chinese food makes boiled fish head. The characteristics of this dish I made are that the fish head retains its original flavor but is not fishy. The fish soup is thick, white and a little golden. After eating it, you will fall in love with this taste. A home-cooked dish that friends who like to eat fish must not miss ~~~
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Boiled fish head
By KaileyDooley
Recipe Recommendations
- fish head appropriate amount
- tofu appropriate amount
- white radish appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- salt appropriate amount
- tea oil appropriate amount
- MSG appropriate amount
- medium spice
- skills
- half an hour
- simple
Steps for Boiled fish head
1
Remove the gills from the fish head, wash and drain the black film on the inner layer, cut open, and evenly apply a little salt to the inside and outside of the fish (never too much salt, just a little bit will do. At this time, the main reason is to apply salt to prevent it from sticking to the pan when frying).
2
Wash these materials for later use.
3
Buy tofu and put it in water. When cooking, take it out and cut it into pieces or the shape you want.
4
Shred white radish, ginger, and cut pepper into sections.
5
Heat the pan and pour in 150Ml of oil, smoke and add to the fish head.
6
Don't touch the fish when you put it in the pan, let it fry for about 5 minutes (because there is less oil and the fish head is large, you can turn the pan at this time to let the oil be evenly fried to every place) Wait until the surface of the fish head is golden. Use the spatula inserted under the fish head to turn the fish head over, and continue to fry the other side until slightly golden. (Fish must be fried thoroughly to be fragrant.)
7
Add a large bowl of cold water.
8
Place the water just enough to cover the fish head, add the shredded ginger.
9
After the fish soup is boiled into thick white water, you can add salt.(If you don't know how much salt to put in, you can try to put in less first, taste the salty taste of the soup yourself and increase the amount of salt. Don't put it too salty, otherwise it will overshadow the taste of the fish itself and not too light. The amount I make is usually put a spoonful of it with a seasoning spoon, about 6 grams)
10
Add the salt and cook for 2 minutes to add the peppers.
11
Add the tofu, cook the shredded radish for 2 minutes, add a little MSG, sprinkle with cilantro and serve.
12
This is the sweet and sour pork ribs I made some time ago.(I only took a picture of the finished product, but I didn't expect to share it with my friends before. After discovering this Food Tianxia website, I realized that it is really a great website.) I think many people can't resist the taste of sweet and sour pork ribs. In the past, when I watched my mother do it, I always felt so complicated. I did it myself. The method was actually quite simple and it didn't take long. Even if you have never cooked this dish before, you can still make sweet and sour pork ribs with delicious color, aroma and flavor ~~~~
13
1. Wash the pork chops with warm water and drain the water. Cut the ginger into slices and place them in a bowl. Add 200ML of water and stir well. Use a pressure cooker to steam for 10 minutes (starting from when the pressure cooker is steaming). Use chopsticks to take out the ribs and place them on the plate. Select the ginger and keep the juice for later use. 2. Heat the pan, add 150Ml oil, pour it into the ribs and fry it over high heat for 3 to 5 minutes, remove it, leave a little oil in the pan and add 50g of granulated sugar, adjust the heat to low until the sugar melts into bronze-colored watery sugar water, add the ribs, stir well, color, pour in the juice when steaming the ribs, cook for 5 minutes on medium heat, and then add 10ML vinegar until the juice is dry. You can be taken out of the pan. The ribs made in this way are as colored as amber, sweet and fragrant with the fragrance of ginger; and the production time is also short, so friends who love eating should act quickly.