Health benefits
Fans: blood enrichment, low protein
Ingredients
Silver carp head ( 1 ) | Fish tail ( 1 piece ) |
Black fungus ( Several ) | Fans ( 2 small bundles ) |
Cooking wine ( three spoons ) | Light soy sauce ( Two spoons ) |
Dark soy sauce ( a spoonful ) | Sugar ( a spoonful ) |
Salt ( a little ) | Garlic ( 5-6 ) |
Ginger ( 1 piece ) | Onions ( 3-4 roots ) |
Home-style braised fish head
1.Wash the silver carp head and tail, use kitchen paper towels to absorb the water and set aside.Soak the vermicelli and fungus for later use
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2. Put the skin side of the raw fish head in the oil pan and fry until it is slightly golden (about 2 minutes).Do the same with the fish tail, frying both sides until brown.Remove to a plate and set aside.
3.You can continue to add onion, ginger and garlic to the oil pan for frying the fish head until fragrant, then add Prepare the cooking wine, light soy sauce, dark soy sauce, sugar, and salt.Stir-fry for a while and add water, just enough to cover the fish head.
4.Add the fried fish heads and tails, cover the pot and simmer over high heat for 10 -12 minutes, depending on the size of the fish head.
5.Add the fungus and cook for another five minutes.
6. Take out the cooked fish head, add vermicelli to the soup in the pot and then Cook for two minutes.
7. Pour the fungus vermicelli on the fish head, and finally sprinkle some pepper.
Tips
Fish head processing: Remove the gills and scales, and tear off the black membrane inside
When frying the fish head, you can wipe the pan with ginger slices in advance, which can effectively prevent the fish skin from sticking to the pan.
Pour a little more oil into the pot (about twice as much as usual for cooking)
Do not turn over frequently, otherwise the fish will be scattered, which is not good
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