Fish head in white soup(jian pi bu qi bai tang yu tou )

Fish head in white soup

Introduction:

"Fish head on the table, uncovering the lid, a pot of milk white soup is still boiling, sandwiched between the green onion, quietly emitting fragrance. A taste of the meat is as fresh as jade, and the soup is as thick as milk. It's so delicious

Production steps:

Step 1: remove the scales and gills of the fish head, remove the internal organs and wash.

Step 2: heat the oil in the pan to 70%, fry the fish head in the pan until both sides are slightly brown.

Step 3: add ginger slices and scallions, and saute until fragrant.

Step 4: cook the cooking wine, pour in plenty of boiling water and bring to a boil; skim off the floating oil and turn to medium low heat to simmer for 40-60 minutes.

Step 5: skim green onion and ginger and add salt.

Step 6: Sprinkle with chives and serve.

Materials required:

Silver carp head: 1000g

Ginger slices: right amount

Scallion section: appropriate amount

2: cooking wine spoon

Salt: right amount

Note: 1, whether the fish soup can be milky white, the key is to fry, and fry the fire to be enough. Fish skin contains a lot of glial protein. When it is fried with high heat, glial protein is easy to dissolve and is white when it is boiled. 2. After frying fish must add hot water, cold water will cause fish surface contraction, glial protein is not easy to precipitate. 3. Seasoning with salt before boiling can avoid adding too much salt before stewing.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Jian Pi Bu Qi Bai Tang Yu Tou