Braised crispy grass carp head with radish(luo bo men cui rou huan tou )

Braised crispy grass carp head with radish

Introduction:

"Crispy grass carp originated from the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is a famous and special aquatic product bred by using the reservoir's mineral water, feeding concentrate feed and using live water intensive culture method. It's named for its strong, fresh and crisp meat. The shape of the raised fish is as old as before, but the meat quality has changed. The protein is 12% higher than that of common grass carp, and the taste is more delicious. It also has the characteristics of soft, smooth and crisp meat. The fish belly is the best. Because of its toughness, it has many kinds of solid cooking, such as stir frying, steaming (not whole steaming), stewing, hot pot and so on 。”

Production steps:

Step 1: peel the radish and cut it into pieces. Let it burn in the water. This will remove the astringency in the radish.

Step 2: put oil in the pan, put ginger into the pan and fry slightly, then put fish head into the pan and stir fry.

Step 3: put in the radish, put in the seasoning, add water to the material, and cover it.

Step 4: after the radish is cooked, put it on a plate and sprinkle with green onion and coriander!

Step 5: Seasoning: < br > salt, chicken essence, sufu, pepper, soy sauce, soy sauce (a small amount), sugar

Materials required:

Crispy grass carp head: half a piece

Radish: 1

Ginger: moderate

Scallion: right amount

Coriander: right amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Sufu: moderate amount

Old style: moderate

Note: radish to buy tender residue free to eat Oh, with the head of the fish stewed radish cooked, radish absorbed the smell of fish, very delicious Oh!

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Luo Bo Men Cui Rou Huan Tou