raw material
Fathead fish head 800 grams, milk soup 1000 grams, winter shoots 25 grams, ham 25 grams, water mushrooms 25 grams, a little sea rice, 15 grams of garlic segments, 25 grams of green onion, 25 grams of ginger
g, lard 100 g, cooking wine 15 g, refined salt 2.5 g, monosodium glutamate 1 g, a little pepper noodles.
Method of production
(1) Remove the gills from the fish head, split and wash, cut the winter shoots and ham into slices, cut the green onion into sections, slice the ginger, and wash the shiitake mushrooms.
(2) Put the pot on the fire, put the lard into the spoon, wait for the oil to heat, put in the fish head, fry the two sides are golden brown, then add the green onion and ginger to fry slightly, then cook the cooking wine into the milk soup, open the pot after the fine salt, monosodium glutamate, adjust the taste, and then open the pot, put it into the sand pot, put in the bamboo shoots, mushrooms, ham, sea rice, pepper noodles, after the high heat is boiled, move to a low heat to simmer for about half an hour, wait for the fish head to rot, the soup is thick, and then put down the garlic segment, pour a little hot oil on the garlic segment, you can.
Characteristics of the taste is fragrant, the meat is tender.