MySheen

Five-fillet fish head

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw materials: silver carp head, shredded ham, shredded shiitake mushrooms, shredded bamboo shoots, shredded red pepper, shredded green pepper, spring onions, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, refined salt, monosodium glutamate, pepper, sesame oil, water starch, salad oil and so on. Production: fish head to remove Gill wash clean, with a knife from the jaw cut, but do not split, showing a "hinge" of a large piece. After rinsing clean, marinate with cooking wine and refined salt, steam for about 15 minutes on the plate, decanting the soup from the plate. Heat the wok, pour in the oil, and stir-fry several kinds of shreds.

Raw materials: silver carp head, shredded ham, shredded shiitake mushrooms, shredded bamboo shoots, shredded red pepper, shredded green pepper, spring onions, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, refined salt, monosodium glutamate, pepper, sesame oil, water starch, salad oil and so on.

Production: fish head to remove Gill wash clean, with a knife from the jaw cut, but do not split, showing a "hinge" of a large piece. After rinsing clean, marinate with cooking wine and refined salt, steam for about 15 minutes on the plate, decanting the soup from the plate. Heat the wok, pour in the oil, stir-fry several shreds, cook in cooking wine, soy sauce, soup, vinegar, sugar, refined salt, pepper, etc., thicken with water and starch, sprinkle with sesame oil and pour over the fish head.

Features: fresh and tender fish, bright color, sweet and sour taste slightly spicy.

 
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