Delicious fish meat is processed into delicious dishes, and the head, tail and bone of the fish are left behind, and the cooking artist in the kitchen will not discard these natural good ingredients. The famous braised pork head and tail of Hui cuisine is to use the scraps to make a dish with red color sauce, soft and tender and fragrant.
On the weekend, I cooked fish at home, and the rest of the fish head, fish tail, and fish bone were made into spicy grilled heads and tails, which is also considered to be one fish and two to eat. The ingredients are simple, the production is not complicated, the raw materials can be chopped into small pieces by the merchant, and it takes about 20 minutes to make a new dish.
Ingredients: fish head, tail, fish bone a total of 700 grams
Seasoning: 20 grams of green onion, 25 grams of ginger, 30 grams of garlic, 5 grams of chili peppers, 15 grams of soy sauce, 10 grams of vinegar, 8 grams of salt, 50 grams of rice wine, 15 grams of sugar, 30 grams of starch, 500 grams of salad oil (about 50 grams).
make:
1, green onion, ginger, garlic cut into minced and set aside; cut fish head, fish bones, fish tail clean and set aside;
2, with 3 grams of salt, 10 grams of rice wine marinate the raw materials, and then put the starch to grasp well and set aside;
3, the pot on the heat, pour in the salad oil to burn 70% heat, down into the fish head, fish bones, fish tail frying, duan sheng; pour out and set aside;
4, the pot left the bottom oil, down into the onion ginger garlic pepper minced, sauté the aroma, pour in the raw materials, cook in turn into rice wine, vinegar, soy sauce, salt, sugar, water about 250 grams, boil on high heat, change the heat to low, until the soup is thick, out of the pot and plate.