"Yellow croaker head with vinegar pepper" in summer(xia ji qu shu tang cai cu jiao huang yu tou )

"Yellow croaker head with vinegar pepper" in summer

Introduction:

"Two days ago, I made two dishes, i.e. stir fried surimi with crab and hazelnut and green beans.". At that time, after the yellow croaker meat was removed, the head of the fish was left untreated. It was a large and fresh yellow croaker. In order to make another dish with the fish head, I specially left a lot of meat under the gills of the fish. Because I didn't have time to make it in the world cup, I frozen it for two days. Today, I will make a "yellow croaker head with vinegar pepper" with the fish head. In fact, yellow croaker head is the best choice for braised, but it's too hot in summer, so it's better to make it light! This "yellow croaker head with vinegar pepper" belongs to a soup dish, which can be detoxified, tastes fresh and tender, and tastes good! In fact, it can be made with any fish head, but I still feel that the sea fish is delicious and has no earthy smell. The fat head fish in fresh water is tender, but it tastes too earthy! "

Production steps:

Step 1: 400 grams of yellow croaker head, 70 grams of Shuifa mushroom, 50 grams of vermicelli, 20 grams of ginger, 25 grams of green onion, 10 Chinese prickly ash, 4 grams of white pepper, 20 grams of fragrant vinegar, 3 grams of salt, 20 grams of yellow rice wine, 3 grams of chicken powder, 15 grams of peanut oil, 5 grams of coriander and 1500 ml of water.

Step 2: heat the pan, add water and bring to a boil, then add in the vermicelli and cook.

Step 3: take out the vermicelli and put them in the soup basin.

Step 4: blanch the mushrooms for 2 minutes.

Step 5: take out the spare.

Step 6: heat the frying spoon and add peanut oil.

Step 7: fry the head of yellow croaker.

Step 8: fry both sides of the fish head into a yellowish brown, then pour in water.

Step 9: add onion, ginger and mushrooms and bring to a boil.

Step 10: when the soup is slightly white.

Step 11: pour in the right amount of yellow rice wine and continue to boil until the soup turns white.

Step 12: when the soup turns white, use salt.

Step 13: season with white pepper.

Step 14: adjust the flavor and cook for 1 minute, then take out the fish head and mushrooms and put them into the soup basin.

Step 15: remove the scallion and ginger slices from the soup.

Step 16: then add some fresh ginger, onion and chicken powder.

Step 17: pour in the right amount of vinegar, finally, pour the fish soup into the soup basin with the fish head, sprinkle with coriander powder, and serve.

Materials required:

Yellow croaker head: 400g each

Shuifa mushroom: 70g

Fans: 50g

Ginger: 20g

Scallion: 25g

Coriander: 5g

Chinese prickly ash: 10

White pepper: 4G

Vinegar: 20g

Salt: 3 G

Yellow rice wine: 20g

Chicken powder: 3 G

Peanut oil: 15g

Water: 1500ml

Note: vinegar pepper fish head features: white color, fresh and tender meat, hot and sour soup, appetizer, rich nutrition, delicious. Warm tips: 1. Before frying the fish head, be sure to break the fish head from the middle seam with a knife, press it flat, remove the impurities and blood, and then fry it in the pan. 2. It's better to make this soup with some tofu. I'm afraid I can't eat it, so I didn't put it. You can also put some Sichuan pickled cabbage on the bottom. It tastes good. 3. After the soup is cooked, add some fresh ginger and onion to improve the taste, which can play a role in nourishing the stomach. Eating ginger in summer will be good for the body.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xia Ji Qu Shu Tang Cai Cu Jiao Huang Yu Tou