Authentic recipe for astragalus casserole fish

Article Tags: Specialty Food!

Ingredients: silver carp head, bring a large section of fish meat, about 750 grams.

Ingredients: 10 grams each of ginseng astragalus, mushrooms of winter shoots, 25 grams of cooked ham, a little dried shrimp, 10 grams of cooking wine, salt, monosodium glutamate, pepper noodles, garlic, ginger 10 grams each, shallots 20 grams, cooked lard 50 grams, broth to taste.

Specific steps:

1) Cut the salvia into small pieces, slice the astragalus, cook together, extract the mixture of 20 grams of concentrated liquid, even the fish head with scissors to remove the gills, split the fish head and wash it, slice the winter bamboo shoot ham, cut the ginger slices onion and set aside.

2. Heat the lard in the pan and put in the fish head, fry until both sides are golden brown, then add the green onion, the ginger slices are fried for a while, then add the cooking wine, add the broth, salt MSG, and adjust the taste.

3. After opening the pot, put the fish head into the casserole, then add the winter shoot slices, ham, shiitake mushrooms, pepper noodles, dried shrimp and ginseng, astragalus concentrated juice, boil on high heat, and then move to a low heat to simmer for about 30 minutes, visually detect that the fish head is very rotten, when the soup is very thick, then put in the prepared garlic segment, followed by a little cooking oil on the top of the garlic segment, and finally this party ginseng astragalus casserole fish is ready.

Operation Tips: You can also put the salvia astragalus in a gauze bag in advance, stew with the silver carp head, and remove the gauze belt when eating.

You can learn to do it, and you can always find me if you don't understand something.