Braised spicy fish head(gan shao ma la yu tou )

Braised spicy fish head

Introduction:

"Taste: Spicy [the effect of fish head]: autumn and winter is a good time for the weak to take tonic, while fish is a good aquatic food for tonic. It not only tastes delicious, but also has high nutritional value. Its protein content is twice that of pork, and it belongs to high quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the content of fat in fish is low, the fatty acids in fish have been proved to have hypoglycemic, heart protecting and cancer preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Anti aging, beauty, conducive to blood circulation, appetizer, nourishing, prevent tumor. [nutritional value of fish head] 1. Fish head is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients; 2. Fish head is rich in selenium, which has anti-aging and beauty effects, and also has a certain preventive effect on tumor; 3. For people with thin body and poor appetite, grass carp is tender and not greasy, which can appetizer and nourish the stomach It's not enough. "

Production steps:

Step 1: get the material ready.

Step 2: cut the scallion, ginger, garlic and scallion.

Step 3: mince the fat meat.

Step 4: cut half of the onion into small pieces.

Step 5: wash the fish head, drain the water, pat it evenly with starch, heat it in oil pan, and fry it.

Step 6: deep fry until golden yellow, then take out the oil.

Step 7: leave the remaining oil in the pot, put the scallion, shredded ginger and garlic into the pot and saute until fragrant.

Step 8: stir fry the minced pork until fragrant.

Step 9: then put in the onion, like a large spoon of Douban sauce and chili sauce stir fry.

Step 10: add 1 teaspoon cooking wine, 1 / 2 teaspoon soy sauce, a little sugar, a little pepper, water less than half of fish head. (watercress sauce is a little salty, so it's not salted.)

Step 11: cover the pan and simmer for 10 minutes.

Step 12: Sprinkle with scallions. (chicken essence can be added according to personal taste)

Step 13: spicy fish head with minced pork. It's great to eat in winter!

Materials required:

Fish head: 1

Onion: half

Minced pork: right amount

Scallion: a little

Ginger slices: 3

Garlic: 2 cloves

Scallion white: a little

Starch: right amount

Cooking wine: 1 teaspoon

White pepper: right amount

Sugar: right amount

Soy sauce: right amount

Bean paste: 1 tablespoon

Chili sauce: 1 teaspoon

Precautions: [how to select fish head]: fresh fish with good quality can swim freely in the water, breathe evenly, be sensitive to external stimulation, and the surface mucus is clean and transparent without injury and scaling. If it is found that the fish can't stand upright with its belly upward, or swim slowly, react slowly, and lose its mucus, it is a sign that the fish is about to die. Storage method: when preserving fresh fish heads, 3-4 drops of Baijiu and vinegar are poured into the fish's mouths, placed in a cool place, and changed once a day for two weeks. If it is a dead fish, do not wash it, empty the viscera and put it in light salt water. It can be stored for several days or refrigerated.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: spicy

Chinese PinYin : Gan Shao Ma La Yu Tou