Stewed fish head(qing dun yu tou )

Stewed fish head

Introduction:

Production steps:

Step 1: Ingredients: silver carp, fish head, bean skin, mushroom, Yuzhu, shallot, ginger, salad oil, salt, cooking wine. Coriander, wolfberry, chicken essence

Step 2: remove the fish, wash the shallot, roll it into handfuls, wash and slice the ginger; cut the bean peel into diamond, soak the beancurd in hot water, cut it into sections, wash the mushroom and break it into pieces

Step 3: put cold water in the pot and bring to a boil. Put fish head, shallot and ginger in the pot. Add cooking wine and a little sugar

Step 4: bring to a boil over high heat, turn to low heat and simmer slowly for about 15 minutes. Put in bean skin, mushroom and beancurd. Bring to a boil over high heat and simmer slowly for about 10 minutes

Step 5: until the soup becomes thick and white, then add salt to taste, chicken essence, put it into a basin, sprinkle with coriander foam, medlar, delicious Hualian fish head soup, stew fish head soup

Materials required:

Silver carp: moderate amount

Mushroom: right amount

Bean skin: right amount

Appropriate amount: Yuba

Salt: right amount

Sugar: right amount

Vegetable oil: right amount

Coriander: moderate

Chicken essence: appropriate amount

Shallot: moderate

Wolfberry: moderate

Cooking wine: moderate

Ginger: right amount

Note: stewed fish head soup is best stewed with flower silver carp, because the flower silver carp head is big, meat, to slow simmer

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Qing Dun Yu Tou