Stewed fish head with shepherd's purse dumplings(qi cai tang yuan dun yu tou )

Stewed fish head with shepherd's purse dumplings

Introduction:

Production steps:

Step 1: raw materials: silver carp head, glutinous rice flour, ground meat, shepherd's purse.

Step 2: add soybean oil into the pan and fry the cleaned fish head.

Step 3: turn it over and fry it on both sides.

Step 4: stir in onion and ginger, pour in boiling water, add cooking wine and wolfberry, bring to a boil over high heat, add lid and simmer for 15 minutes.

Step 5: add hot water and glutinous rice flour into dough, and then add Capsella to mince meat to make Capsella meat stuffing.

Step 6: turn the glutinous rice dough into a potion, wrap it in the stuffing, and make it into Tangyuan for later use.

Step 7: stew the fish head in high heat for 15 minutes, then turn the low heat to slow stew until the fish soup is thick white, pour in the wrapped shepherd's purse dumpling, cook until it is well done, and float out the fish soup.

Eighth step: add salt, chicken essence and pepper to taste. Sprinkle with garlic and coriander.

Materials required:

Silver carp head: 1250g

Glutinous rice flour: 200g

Shepherd's purse stuffing: 150g

Bamboo shoots: 50g

Auricularia auricula: 50g

Wolfberry: 10 capsules

Salt: 5g

Cooking wine: 10g

Chicken essence: 4G

Pepper: 1g

Onion and ginger: right amount

Garlic flower: appropriate amount

Coriander: moderate

Note: fish head fried with soybean oil, soup will easily turn white. When frying, fry the pan first, that is to say, heat the pan to cool the oil, so that the fish skin will not stick to the pan and break.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Tang Yuan Dun Yu Tou