Main ingredients. Bighead carp12kg ingredients. Chinese cabbage 1 kg 5 two spinach 5 two fresh mushrooms 12 onion 5 two tofu 4 two dry powder strips 1 two carrots 1 winter bamboo shoots 2ai ginkgo 12 kelp 1 water 3 kg seasoning: white radish 5 two red dried peppers 1 kg

Exercise:

(1) Wash bighead carp, scrape the fish and scales, and then remove the head. Remove gills, wash internal organs and cut the fish head in half. Then cut the fish from the back, remove the skin, and cut the meat into pieces 1 inch long for 5 minutes and 1 inch wide. Then put it in boiling water for a while, then put it in cold water for cooling and wash it for later use. Chop the fish bones into small pieces and put them in the refrigerator for use.

(2) Blanch the cabbage leaves in water and rinse them with cold water. Dice carrots and cook them. Blanch the spinach with boiling water, remove it and rinse it with cold water. Cut the green onion into small pieces of 1' inch' 5 minutes, and cut several small holes horizontally with a knife. Soak vermicelli in boiling water and cool. Remove the roots of mushrooms and carve a cross pattern on their faces. Dice tofu and slice winter bamboo shoots for later use. Peel and cook ginkgo biloba, peel off the endothelium, and wear it in three strings for later use.

(3) Spread the leaves of Chinese cabbage on the bamboo curtain, put spinach and carrot in the middle, then roll them up with the bamboo curtain to squeeze out the water. The line segments are encoded on the disk. Vermicelli, tofu, mushrooms, bamboo shoots and gingko skewers are stacked on one side of the plate in turn. Then put the fish pieces on the table and arrange them in order. Finally, chop the fish head and put it on the plate, and the plate is ready.

(4) Peel and puncture the white radish and insert the dried red pepper. Rub it into mud with a bowl, that is, carrot mud. Rinse chopped green onion with water, put it on a cloth to remove water and onion mucus, and put it on a plate. Slice the lemon and put it on a plate, then add a bowl of vinegar juice. In addition, salt, monosodium glutamate, sugar and thick soy sauce should be prepared on the table.

(5) Boil a pot of boiling water to release kelp and fish bones, take out kelp after boiling, skim off foam, cook fish bones with low fire for 15 minutes, take out fish bones, settle for a while, pour the soup into a casserole, and when serving, boil the fish soup in the casserole and put it on a charcoal stove. Fish platter, seasoning together on the table. Guests can choose ingredients according to their own preferences and cook in casserole. Features: this dish is suitable for winter use, steamed and delicious fish soup.

Practice of big head fish pot

Source: join Bitcom