Home › Livestock Farming › Article

How do you make fish head in fermented rice wine sauce? A home-style recipe for fish head rich with the aroma of fermented rice wine

Livestock Farming 0 views
Appearance, aroma and taste: The fish head is fresh and fragrant, the broth is rich. Main ingredients: 1 bighead carp fish head (about 1500 g), 12 small cabbages, 5 g sliced ham, 15 g sliced fresh mushrooms. Secondary ingredients: appropriate amounts of fermented rice wine brine, monosodium glutamate, salt, raw oil, water caltrop starch and stock. Method: 1) Remove the gills from the bighead carp fish head and wash it clean, then steam it in a steamer until cooked and remove the bones (do not break it apart), and set aside; 2) Pour the stock into the pot, add the fermented rice wine brine, salt, monosodium glutamate and other seasonings, then add the fish head, sliced ham, sliced fresh mushrooms and small cabbages, bring to a boil, thicken with water caltrop starch, and drizzle with

Appearance, aroma and taste: The fish head is fresh and fragrant, the broth is rich

Main ingredients: 1 bighead carp fish head (about 1500 g), 12 small cabbages, 5 g sliced ham, 15 g sliced fresh mushrooms

Secondary ingredients: appropriate amounts of fermented rice wine brine, monosodium glutamate, salt, raw oil, water caltrop starch and stock

Method:

1) Remove the gills from the bighead carp fish head and wash it clean, then steam it in a steamer until cooked and remove the bones (do not break it apart), and set aside;

2) Pour the stock into the pot, add the fermented rice wine brine, salt, monosodium glutamate and other seasonings, then add the fish head, sliced ham, sliced fresh mushrooms and small cabbages, bring to a boil, thicken with water caltrop starch, and drizzle with oil before serving.

Related Articles