Buy a grass carp, make boiled fish in the middle, and the rest of the head and tail are eaten with Pixian watercress, which tastes very good.
Ingredients
Appropriate amount of fish head, appropriate amount of fish tail
Accessories
Bamboo shoots to taste, miscellaneous vegetables to taste
ingredient
Appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of starch, appropriate amount of Pixian watercress, appropriate amount of sugar, appropriate amount of ginger slices, appropriate amount of garlic
The steps of the practice of burning the head and tail of the hot sauce
1. The raw material diagram is as shown in the figure.
2: Marinate the fish head with salt, pepper and chicken essence for 10 minutes.
3: Pat the starch into the frying pan and fry the golden brown for later.
4: Cut the bamboo shoots into strips and slice the garlic and set aside.
5: Put a little oil in the pot, put a tablespoon of Pixian watercress down to a low heat and stir-fry until fragrant, add garlic slices and ginger slices.
6: Add 1 tablespoon of light soy sauce, 1 teaspoon of sugar, mix with water, fish head and tail, bamboo shoots and put in just submerged.
7: Bring to a boil over high heat, simmer for five to eight minutes, remove and plate.
8, the remaining soup, add miscellaneous vegetables to boil together, seasoning, put a little water starch to make the soup a little viscous feeling.
9, pour on the fish can be.
Tips
When fish shoot starch, control the dry water beforehand. Does not clump. It is also relatively uniform.
Pay attention to safety when frying.
This practice can be used to burn whole fish.