Grass carp head and tail soup(cao yu tou wei tang )

Grass carp head and tail soup

Introduction:

"This soup is also from luoshengtang's Bowen middle school. It uses the last one [steamed grass carp belly] and the rest of the fish head and tail, two for each fish. When Mr. Luo introduced this soup, he said it was a "Guangdong soup". I haven't drunk it in Shenzhen for so many years. Since I saw it, I can't miss it any more. What's more, there are not only fish in this soup, but also Huaishan and jujube, which are good things for our women. In particular, master Luo also mentioned "Nourishing Yin with fish, invigorating Qi with Chinese yam and invigorating blood with red dates". Wow, it's so attractive to me, so I have to invigorate Qi and blood. This soup was originally made of rice wine. I have the impression that this wine is also made of rice wine. I don't have it in my family, but I have Hakka rice wine, so I love the taste of Hakka rice wine. This soup is delicious, especially the light taste of yellow wine. I like it very much. It's good to drink and keep fit. It's really good. Sisters, if you like rice wine and fish, don't miss it. "

Production steps:

Step 1: wash the fish head and tail, cut the fish tail into small pieces, divide the fish head in half, slice the ginger, cut the scallion into sections, and cut the Huaishan hob;

Step 2: heat the oil in the pan and fry the fish until golden on both sides;

Step 3: pour boiling water into the pot;

Step 4: cover, keep high heat and cook for 5 minutes;

Step 5: uncover the lid of the pot and beat off the oil foam with a spoon;

Step 6: preheat the cast iron pot. After the pot is hot, pour all the fish and fish soup into the cast iron pot;

Step 7: add Huaishan, jujube, scallion and ginger to the pot;

Step 8: add a little yellow rice wine and simmer over low heat;

Step 9: cook for about 20 minutes, add some salt, then turn off the heat.

Materials required:

Fish head and tail (the rest of steamed fish belly: appropriate amount)

Red dates: a little

Huaishan: a little

A little green onion

Jiang: a little

Salt: right amount

Yellow rice wine: a little

Edible oil: right amount

Precautions: 1. Master Luo used a casserole, but I didn't, so I used a cast iron casserole with similar performance to the casserole; 2. If the cast iron casserole is white enamel, it can't be preheated in an empty casserole, you can pour warm water into the casserole to preheat and then pour out the water; 3. After the fish is fried, it's better to add boiling water, which can better maintain the protein of the fish, and the soup will be thicker and whiter.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cao Yu Tou Wei Tang