<h1 class="pgc-h-arrow-right" > classic Huai cai and boiled silver carp head</h1>
Among the four traditional Chinese cuisines, Lu is an aristocratic dish, Yang is a literati dish, Sichuan is a people's dish, and Cantonese is a merchant dish. Literati cuisine must be culturally exquisite. There is a saying in the book of etiquette called "no bone," which means not to gnaw on the bone, and it is very awkward to hold the bone at the dinner table and nibble it with great pleasure. The literati will think, since "no bones are needed," then I will give you bones. The so-called boiled silver carp head is a dish made with the fish head after the bone removal.
Huaiyang cuisine "big three"
When it comes to Huaiyang cuisine, many people know that Yangzhou has "three heads": the first "head" is the head of the whole pig, the second "head" is the head of the stewed lion, and the third "head" is the head of the braised silver carp.
The soup of boiled silver carp head is delicious, the meat is smooth and tender and easy to enter, and it is one of the most widely circulated Huaiyang dishes. For the dismantling of the head of braised silver carp, we have several requirements: First, the shape of the fish head must remain intact, paying attention to "steaking and deboning without losing shape"; second, we must bring vegetables with soup. This kind of soup is thick and white, and the fish is tender and delicious, which can be called a must for Huaiyang cuisine.
This dish, suitable for all ages, the soup is delicious and the fish is tender, it is the most suitable dish for entertaining guests, the New Year's Festival table, follow the master to learn it~
Xue Quansheng
One of the top 10 celebrity chefs in China
Non-hereditary heir of Huaiyang cuisine
Chinese Master of Culinary Excellence Lifetime Achievement Award
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Required ingredients
Ingredients: 6 kg of fresh fish head / 80 g of ham slices / 80 g of winter bamboo shoot slices / 80 g of shiitake mushrooms / 100 g of Shanghai green
Seasoning: 30 g chives / 30 g ginger / 40 g cooking wine / 15 g shrimp seeds / 30 g salt / crab oil 65 g / broth to taste / pepper 10 g
* Instructions for oil: 50 g of lard is to be prepared.
The specific dosage is added according to personal preference
Step 1
·Boiled fish head·
✔ Cut the fresh head of the big fish in half and cook it in a pot of water. Add ginger, green onion and cooking wine to the water pot, cook for 25 to 30 minutes on low heat, then remove from the pot and soak in cold water.
Step 2
Fishbone pick out ·
✔ Put the soaked fish head into the dish, first remove the large fish bones, gently touch them with your hands, and pick out all the fish bones to keep the fish heads intact.
Step 3
·Fish soup making·
✔ Pour lard at the bottom of the pot (lard tastes fatter), add ginger and green onion to the pot when the pot is hot, and then pour the broth into the pot.
Step 4
·Boiled fish head·
✔ After the broth is boiled, put the fish head into the pot, add the auxiliary shrimp seeds, salt, and then add the side dishes of ham slices, stalagmite slices, winter mushrooms, and finally add a little crab oil, slow cooking for 15-20 minutes.
Step 5
·Out of the pot and plate ·
✔ Add a little pepper to the pan to taste quickly before you can get out of the pot and plate.
Meals
The first realm of dismantling the head of the braised silver carp is the bone removal worker, which is called "ripping off the bones without losing its shape."
The so-called boiled silver carp head is a dish made of fish head after bone removal. As long as a dish is mentioned as "bone removal", it is basically not a home-cooked dish.
The initial stage of bone removal is basically the category of bone removal claws, bone removal chicken wings, and bone removal pig hands, and the three sets of ducks and boneless silver carp heads that are dismantled are called gongfu dishes.
The second realm: braised
The second realm of dismantling the head of braised silver carp is braised. Risotto should be one of the most beautiful and tender
The skin is sticky and slippery
The fish is tender and tastes fresh
The soup is thick and nutritious
Eye sockets and lips are the most delicious
Master's dish, home-cooked taste
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