2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.
Steps?
1, take a fresh bighead carp, weighing more than 5 kg; Without bighead carp, catfish can be used instead; Remove some bighead carp, garlic leaves, ginger onion, pepper, cooking wine and boiling water for use, and meat oil for use;
2. Put the meat oil in the pan, add a small amount of shredded ginger, add the head of bighead carp after the oil is hot, and fry it with slow fire;
3. After one side of the fish head is slightly yellow, turn the fish head over, add a little meat oil, fry with slow fire, add cooking wine until the other side of the fish head is slightly yellow, and then add a proper amount of boiling water to make soup;
4. Boil the soup with high fire first, then switch to low fire, simmer the soup slowly until the soup is pink and white, and then add some pepper;
5. Take it out and add garlic leaves and onions.
Features:
1, if the fish is fresh enough, it is particularly fresh;
2, the soup is milky white, dotted with the cyan of garlic leaves and onions, and it is full of color and flavor;
Silver carp head (1, 860g), tender tofu (1 box), ginger (5 pieces), coriander (2 pieces), onion (2 pieces) and garlic (3 pieces).
Seasoning: oil (5 tbsp), rice wine (3 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp).
production process
step
Specific operation
Step 1
Cut the tender tofu into small pieces, wash the silver carp head and cut it in half, peel and slice the ginger, cut the coriander into sections, pat the garlic flat and undress, and cut the onion into sections.
Second step
Heat 5 tbsp oil, saute ginger slices, onion slices and garlic cloves, add silver carp head and 2 tbsp rice wine, and fry until the fish head is golden on both sides.
Third step
Pour 4 bowls of clear water, preferably without fish head, cover with high fire and cook until boiling, and reduce the heat to 15 minutes until the soup is milky white.
Fourth step
Add the tofu pieces and stir gently. After boiling, simmer for 5 minutes.
Step five
Add 1/3 tbsp salt, 1 tbsp rice wine and 1/2 tbsp chicken powder, and mix well with the ingredients in the pot to taste.
Step 6
Sprinkle with coriander and chopped green onion and serve.
Production skill
1. Silver carp, commonly known as "big fish", can be cut in half by the master, and the gills should be removed when cleaning, otherwise the fishy smell and earthy smell will be heavy when cooking.
2. There will be water when the fish head is washed, and it is easy to spill oil when frying in the oil pan. You can sprinkle a little salt to avoid burning your hands.
3. If you don't want the fish head to stick to the pot and break the skin, you can heat the pot, wipe the bottom of the pot with ginger, then heat the oil and fry the fish head.
4. If the fish head soup is fragrant and milky white, you must fry the fish head in oil until golden brown, and then pour water into a white thick soup.
5. Silver carp is a kind of health food that warms the middle energizer, warms the stomach and moisturizes the skin, and is suitable for people with spleen and stomach deficiency, thin stool and dry skin.
6. It is not recommended that you pour milk or milk powder into the soup, which will foam when cooking the soup and affect the quality of the soup.
7. Add enough water to the fish soup at a time, and half of it will make the soup taste weak.