Fish head with snow bamboo shoots

Fish head with snow bamboo shoots

Raw materials for making snow bamboo shoot fish head:

1 / 2 head of silver carp (about 250g); 110g potherb mustard; 75g minced meat; 75g winter bamboo shoots; 100g tofu; 2 scallions; 1 small piece of ginger; 2 dried peppers

Ingredients for making snow bamboo shoot fish head:

Edible oil 50g; soy sauce 2 tsp (6g); cooking wine 2 tsp (6g); pepper 1 tsp (3G); refined salt 1 tsp (3G); monosodium glutamate 1 / 2 tsp (1.5g)

Steps of making fish head with snow bamboo shoots:

1. Wash the fish head, mix in cooking wine and soy sauce and marinate slightly; wash and cut the green onion and ginger;

2. Wash and chop potherb mustard; shell bamboo shoots and slice them; cut tofu into cubes;

3. Put proper amount of oil in the frying pan, saute shallot and ginger first, then fry both sides of the fish head yellow, then put it into the casserole, fry the tofu yellow, and then put it into the casserole;

4. Stir fry meat stuffing and potherb mustard with proper amount of oil, add cooking wine, soy sauce, salt, pepper and water, and then put them into casserole;

5. At the same time, add bamboo shoots, pepper, low fire for 30 minutes, then add monosodium glutamate and stir well.

The characteristics of the fish head are as follows

The soup is delicious, spicy, soft and tender.

Attention should be paid to when making fish head with snow bamboo shoots

1. When buying fish head, it is better to have a round head. It can reduce the fishy smell by frying it first and then burning it.

2. Be sure to use fresh bamboo shoots, canned or cooked bamboo shoots have poor taste; green bamboo shoots can be used in summer, and winter bamboo shoots can be used in winter.

Fish head with snow bamboo shoots

Fish head with snow bamboo shoots is a famous traditional dish with complete color, flavor and taste. Wash the fish head and marinate it with cooking wine and soy sauce; wash the green onion and ginger and cut them into small pieces; wash the potherb mustard and cut them into small pieces; shell the bamboo shoots and slice them; cut the tofu into cubes.

Basic materials

Ingredients: 1 / 2 head of silver carp (about 250g), 110g potherb mustard, 75g minced meat, 75g winter bamboo shoots, 100g tofu, 2 chives, 1 small piece of ginger, 2 dried peppers,

Seasoning: 50g edible oil, 2 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp pepper, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

practice

1. Wash the fish head and marinate it with cooking wine and soy sauce; wash the green onion and ginger and cut them into small pieces; 2. Wash the potherb mustard and cut it into small pieces; shell the bamboo shoots and slice them; cut the tofu into cubes; 4;

3. Put proper amount of oil in the frying pan, saute shallot and ginger first, then fry both sides of the fish head yellow, then put it into the casserole, fry the tofu yellow, and then put it into the casserole;

4. Stir fry meat stuffing and potherb mustard with proper amount of oil, add cooking wine, soy sauce, salt, pepper and water, and then put them into casserole;

5. At the same time, add bamboo shoots, pepper, low fire for 30 minutes, then add monosodium glutamate and stir well.

Tips for key tips

1. When buying fish head, it's better to have a round head, and use black silver carp head. Fry it first, then burn it, and then reduce the fishy smell.

2. Make sure to use fresh bamboo shoots. Canned or cooked bamboo shoots have poor taste. Green bamboo shoots can be used in summer and winter bamboo shoots can be used in winter.

3. In order to save time, you can first cook in the frying pan and then move it into the casserole. The casserole can not be burned too much, otherwise it will crack, but the effect of heat preservation and flavor accumulation of the casserole is good.

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