Stewed fish head with pickled taro(pao cai yu er yu tou bao )

Stewed fish head with pickled taro

Introduction:

"Pickled vegetables, fish head and fresh taro are the three favorite things of the family. Saute ginger and garlic in oil pan, then fry the fish head surface to golden yellow over low heat. Add a few drops of cooking wine, three large bowls of hot water, pour taro and pickled cabbage, and boil them over high heat. When the Milky fish head soup rippling in the pan, the taste of pickled vegetables is also stewed. When the soup is reduced, a pot of warm, delicious and sour pickled cabbage fish head pot can be made! The fish head is fresh and tender, the taro is soft and glutinous, and the soup is mellow and sour. It's very appetizing

Production steps:

Materials required:

Fish head: one

Pickled vegetables: 3

Taro: 4, 5

Ginger: moderate

Fresh leeks: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Pao Cai Yu Er Yu Tou Bao