Appetizer fish head soup(kai wei suan la yu tou tang )

Appetizer fish head soup

Introduction:

"As soon as summer comes, people's appetite will be much worse. With the increase of sweating, it is necessary to replenish water in an appropriate amount. What we need to do today is to nourish the appetizer's sour and hot fish head, which includes the Northeast specialty sour cabbage, wild silver carp head and fresh west red persimmon."

Production steps:

Step 1: scrape the scales of the big fish head, buckle the gills and wash them clean;

Step 2: split the head in half from the belly

Step 3: cut the tomato into rings and the pickled cabbage into thin strips

Step 4: cut wild pepper, slice onion and ginger

Step 5: fly the cut sauerkraut shreds with boiling water and control the moisture

Step 6: add peanut oil into the pot, stir fry the sliced meat, and then add onion, ginger and wild pepper to saute until fragrant;

Step 7: fry the separated fish heads in the pan

Step 8: add water and sauerkraut into the pot and simmer over high heat for about 20 minutes until the soup turns white.

Step 9: add tomato, salt, chicken essence and white vinegar to the soup to make it taste better. Finally, add coriander powder before leaving the pot.

Materials required:

Silver carp head: 1

Northeast Chinese cabbage: 1 Pack

Tomato: 1

Pork slices: 50g

Scallion slices: appropriate amount

Ginger slices: right amount

Wild pepper: right amount

Coriander powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Peanut oil: right amount

Note: sit this dish 1, the key is to add streaky pork and stir, the final dish taste plays an indispensable influence. 2. Sour cabbage and wild pepper play a key role in the degree of sour and hot soup.

Production difficulty: simple

Technology: stewing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Kai Wei Suan La Yu Tou Tang