Shawo radish fish head (Jiangyin Tianshui Yaju Catering Co., Ltd. gold medal dish)
peculiarity:
Jiangyin Tianshui Yaju Catering Co., Ltd. gold medal dish, the source of Jiangsu traditional famous dish "casserole fish head", in the process of removing fishy to improve, while supplemented by homemade sauce, delicious and natural, fragrant and refreshing.
raw material:
1 silver carp head (weighs about 750 grams), 200 grams of silver carp, 250 grams of white radish native to Jiangyin, 20 grams of chives, 5 grams of red pepper rings.
seasoning:
100 grams of garlic and green onion, 40 grams of white vinegar and ginger slices, 250 grams of cooked lard, 50 grams of ingredient A (Guilin chili sauce, rice wine, straw mushroom soy sauce, 20 grams of rock sugar, 5 grams of pepper), 2000 grams of salad oil (50 grams of actual consumption).
Preparation Method:
(1) Remove the head of the silver carp from the cheeks, wash and put it in the basin, rinse with fine water for 30 minutes, fish out the controlled water, put it into the salad oil that burns to 50% or 60% heat, soak and fry for 2 minutes on low heat, and fish out the oil control.
(2) Cut the maw, cut into pieces weighing about 5 grams, wash and add white vinegar to rub well repeatedly, clean it, put it in boiling water and heat for 1 minute, fish out the control water, cut the white radish into 4×2×2 strips, and set aside the water.
(3) Put the cooked lard in the pot, when it is 70% hot, put the garlic, green onion, ginger slices and sauté, put the fish head, A ingredient, water 1200 grams, after the high heat is boiled, change the heat to a low heat for 20 minutes, then add the fish maw, radish, continue to burn for 10 minutes until mature, out of the pot into the hot sand nest, sprinkle the chives and red pepper rings, and continue to heat it with an alcohol stove after serving.
The essential:
1, silver carp head earthy smell is very heavy, so before cooking, you must remove the blood water, our method is to rinse the water for 30 minutes. In addition, you can also add white vinegar and salt to marinate for 30 minutes and then rinse the water, which is also good for fishy effect.
2, the fish maw smell of silver carp is also very heavy, if you rely on cooking wine, green onion, ginger to fishy, the effect is not good, so also use white vinegar to fishy.
3, fish head oil can play a role in shaping and adding flavor, if a single part of the production, you can use the method of cooking lard frying, the taste is more intense.
4, after the dish is on the table, be sure to continue to heat, once the fish head and the swim bladder begin to get cold, the fishy taste will reappear.