Low fat minced fish head with chili sauce 278k / 500g(di zhi di dao duo jiao yu tou mei ke )

Low fat minced fish head with chili sauce 278k / 500g

Introduction:

"Xiaobai is a native of Hunan Province, and his favorite food is minced pepper fish head. He has eaten all the minced pepper fish heads in famous restaurants and summed up his favorite taste and authentic minced pepper fish head! The heat of fish is very low, and the head of fish is rich in collagen. If you are afraid of the high heat of pig's feet, you can eat more if you want to have keepfit and watery skin like Xiaobai! Variegated carp coriander yellow wine: 500 grams (male fish head), but what fish heads are all fish heads, but the fish heads in the genuine Xiang style are usually male fish heads, that is, the head fish. As the name suggests, they have big brains and can eat more portions) 20 grams of chop pepper, 10 grams of scallion, 10 grams of coriander, 10 grams of garlic, 10 grams of garlic wine, 2 grams of wine, beer, Baijiu and yellow rice wine. In the process of wine development, the taste of wine will disappear, only the aroma will be retained!) Vinegar 1 spoonful salt 10 grams soy sauce 10 grams oil 10 grams caloric analysis: 500 grams of fish head edible part about 200 grams caloric analysis: 158k soy sauce: 10K cooking wine 5K vinegar: 3K coriander onion 5K garlic: 10K salad oil: 90K total caloric analysis: 278k (a person eat a little more, with a rice total caloric is also very low, like) steps: 1, wash the fresh fish head, with salt, cooking wine, vinegar, ginger, garlic Marinate for 15 minutes! 2. Put the pickled fish's scalp down on the plate, and put a few pieces of thick ginger between the plate and the fish, so that there is a small gap between the plate and the fish! 3. Put it into a pot with boiling water (a little more water) and steam it for 10 minutes (remember that it is 10 minutes, and the bigger fish head can only steam for 12 minutes at most). Take another plate and cover it. Quickly turn over the plate and put the fish head with skin side up. Quickly put in the chopped pepper mixed with steamed fish soup and soy sauce. Turn off the fire and cover the pot for 5 minutes! 4. Take another pot and put a small amount of oil on it until it foams. Pour it on the fish head with chopped scallion and coriander (you can just put scallion and coriander on it if you want to lose weight)! Note: the sauce of salted fish is better not to be fishy! Good chopped peppers are very important. It is suggested that those who don't know how to make chopped peppers can choose Wang Moquan's chopped peppers! Do not buy too big fish head, 500 grams of the most fat! Steam in boiling water

Production steps:

Step 1: buy fresh fish head, wash to gills! When you buy it, if you don't kill it now, choose one with bright eyes when you choose it!

Step 2: clean the black part of the inner membrane, so that it won't be fishy! After washing, control the water, put it into the plate, skin down!

Step 3: cut the ginger into thin strips, slice a garlic, put it on the fish, stick it on the side of the plate, and pad a garlic and shredded ginger! Boil for 15 minutes and turn off the heat!

Step 4: mix the sauce and chopped pepper with soy sauce, and steam the soup on the fish plate.

Step 5: turn the plate upside down on another plate, with the skin of the fish facing up, and cover with chili sauce and scallion!

Step 6: put it in the pot again and keep it stuffy for 5 minutes. It's not stuffy!

Step 7: get out of the pot! Hot pepper, be careful!

Materials required:

Male head: 500g

Sauce chopped pepper: 15g

Scallion: 5g

Ginger: 20g

Garlic: 2 petals

Vinegar: 5g

Cooking wine: 10g

Salt: 10g

Note: authentic minced pepper fish head, after eating, the boss will send a side of noodles soup, mix with fish soup, the taste is really endless! Never forget! Afraid of fat mm with Konjac instead of noodles!

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Di Zhi Di Dao Duo Jiao Yu Tou Mei Ke