Stewed fish head(chai hui yu tou )

How to remove the stewed fish head:

Raw materials for making fish head

A silver carp head, 50 grams of cooked oil, 10 grams of salt, 10 grams of monosodium glutamate, 50 grams of green onion, 25 grams of ginger, 100 grams of cooking wine, 5 grams of wet starch, 500 grams of thick soup.

The steps of making fish head are as follows:

1. Split the head of silver carp in half, remove the gills and wash it, put it into a frying pan, add water, cooking wine, 12g ginger and 25g scallion, boil it with high heat first, then simmer it with low heat until the fish bone can be removed. Then remove the fish head bone (pay attention to keep the original shape neat), in order to remove the fishy smell, rinse several times with warm water.

2. Heat the frying pan, add cooked oil, green onion (25g), ginger (13g), fry until fragrant, take out, add thick soup, fish head meat, cooking wine, salt, simmer for about 10 minutes, then thicken with wet starch. Change to high heat, thicken the soup and sprinkle with pepper.

The characteristics of fish head are as follows

The color is golden, the head meat is fat and tender, and the taste is fresh and fragrant.

Stewed fish head

Stewed fish head is a famous traditional dish in Jiangsu Province. It is golden in color, tender and delicious.

(1) Split the head of silver carp in half, remove the gills and wash it, put it into a frying pan, add water, cooking wine, 12g ginger and 25g scallion, boil it with high heat first, and then change the low heat to remove the fish bone. Then remove the fish head bone (pay attention to keep the original shape neat), in order to remove the fishy smell, rinse several times with warm water. (2) Heat the frying pan, add cooked oil, green onion (25g) and ginger (13g), fry until fragrant, then take out, add thick soup, fish head meat, cooking wine and salt, simmer for about 10 minutes, then thicken with wet starch. Change to high heat, thicken the soup and sprinkle with pepper.

essential information

Stewed fish head

Jiangsu cuisine

[taste characteristics] the color of the fish is golden, the head meat is tender, fresh and fragrant.

Raw materials

The main ingredient is a head of silver carp (weighing about 2.5kg). Seasoning: 50g cooked oil, 10g salt and 10g monosodium glutamate, 50g scallion, 25g ginger, 100g cooking wine, 5g wet starch and 500g thick soup.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chai Hui Yu Tou