MySheen

Ribbon fish head

Published: 2024-11-21 Author: mysheen
Last Updated: 2024/11/21, Cuisine: Sichuan cuisine ingredients: excellent silver carp head, high-quality Wulong vetch powder and authentic Jinhua stew, Pengzhou sauerkraut and other raw materials. Although the method of making this dish is not complicated, the key lies in the mastery of the heat. Practice: first stir-fry sauerkraut, pickled pepper and pepper in hot oil, then add broth to boil out its fresh fragrance, then put the washed silver carp head into the pot, boil to medium, add the right amount of vetch powder, a few minutes later a delicious, hot and sour delicious fish head soup will come out.

Cuisine: Sichuan food

Materials:

Excellent silver carp head, high-quality Wulong vetch powder and authentic Jinhua fire fish, Pengzhou sauerkraut and other raw materials. Although the method of making this dish is not complicated, the key lies in the mastery of the heat.

Practice:

First of all, stir-fry sauerkraut, pickled pepper and pepper in hot oil, then add broth to boil out its fresh fragrance, then put the washed silver carp head into the pot, boil to medium, add the right amount of vetch powder, a few minutes later a delicious, sour and spicy delicious fish head soup will come out.

 
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