Authentic Fish Head Puff Biscuits

Name: Authentic Fish Head Puff Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Bighead carp head; 100g Pork belly; 1 sheet Home-cooked cakes; 1/2 root Green onions; 1 Tsaoko; 1 star anise; 1/2 onion; 5 slices ginger; 1 tablespoon Sweet noodle sauce; 3 tablespoons Soy sauce; Some Cooking Wine; 2 tablespoons each White wine cooking wine; 1 end garlic; piece Tofu with soy sauce; 5 Dried chili; 5 pepper; 1 Bay leaf; 1 Cinnamon

by Mei Niu Restaurant

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Fish head cakes belong to the Beijing cuisine. It is a special Beijing dish based on the sauce from the north and mainly based on stew. The fish head of this dish is salty and spicy, tender and rich in flavor. With the crispy cake dipped in the soup, this dish is rich in sauce and has two dishes. Everyone who has eaten it knows that it tastes good! It's easy to do, so let's do it now! "

Authentic Fish Head Puff Biscuits

1. The bighead carp head can be separated by the fish seller when you buy it. Don't divide it into two and disconnect it. The value of the disconnection will not be high! Just split one side, remove the gills, remove the scales, clean up, marinate with ginger, spring onion, cooking wine to remove the fishy, set aside

Authentic Fish Head Puff Biscuits recipe

2. Prepare all the ingredients. I used the chives instead of the scallions. Fold the scallions into knots, and cut the pork belly into thin slices.

3. Cooking wine light soy sauce, garlic, green onion knot, soybean paste, sweet noodle paste and soy tofu are all ready

4. Start the pan, heat the pan with cold oil, first add star anise, grass fruit, bay leaves, cinnamon to fragrant, pour in the pork belly and continue to stir fry, stir out the fat oil of the pork belly, then pour the fish head, fry on both sides, heat the pan Oil does not stick to the pan

5. Pour in all the ingredients, stir fry, then pour in cooking wine, white wine, soy sauce, sweet noodle sauce, soy sauce, and start adding water

6. The water must flow over the fish head, cover the pot and turn it to a high heat, then turn to a low heat and stew

7. I put some tofu in the middle, and the fish head soup slowly dries up, and the fish head starts to taste delicious

8. When the soup is almost ready, turn on the high heat to collect the juice, because you need to save the soup and puff cakes, so don't use up the soup, the fish head is ready

9. Let’s start making homemade cakes, 250 grams of flour, 120 grams of boiled water, 50 to 60 grams of cold water, depending on the amount of water absorption of the flour, 50 oil, appropriate amount of salt, mix the noodles with boiling water, stir it into a snowflake shape with chopsticks, pour in cold water, and use Knead the dough by hand, move it to the chopping board, knead evenly and divide it into equal parts. Proof for 15 minutes, then take a lotion and roll it into a large round piece, grease it, and roll it up and roll it evenly. Pancakes

10. Pour a little oil in the pan, start the pancakes on a low heat, and once the pan is baked, turn it over and you can take it out

11. Cut the pancakes into small pieces, don’t pour them into the fish heads at once, they will become soft when you eat them. It tastes better when you eat them.