Fish Head Stewed Winter Melon
1.
Ingredients: fresh silver carp head is the best, 300 grams of clear skin. Accessories: vegetable oil, salt, soy sauce, chives, ginger, coriander, sugar, 1 gram of chicken essence, cooking wine, one star anise, 1 gram of peppercorns
2.
Clean the head of the silver carp, and cut it with a flower knife. When cutting the head, it is best to leave more fish meat, so that the stewed fish head is delicious, and then evenly pour the cooking wine on the fish head, and then evenly sprinkle it. A thin layer of salt. The salt used here is about one gram. After these are processed, put the fish head aside and marinate for 20 minutes. The purpose of this is to remove the fishy smell from the fish head. (I bought the fish head cut by the fishmonger directly, so I can’t save more fish meat.)
3.
Wash the scallion and ginger spicy skin, wash and mince the coriander, wash and cut the winter melon, don’t cut the winter melon too small, because the fish head is relatively large, so it looks good with appetite, and the tofu is blanched in hot water to remove the beany taste. Can make tofu not fragile. Depending on your operating time, you can also not blanch the water
4.
Heat the pan with cold oil, heat 70% of the fish head and fry slowly
5.
Fry until golden on both sides and pick up
6.
Leave the bottom oil on the bottom of the pot, add the peppercorns and star anise, stir fry for a fragrance
7.
Add the fish head without turning, pour the cooking wine (the best with Huadiao wine), so that the flavor of Huadiao wine and spices are forced into the fish.
8.
Add water to the fish, add a little vinegar, boil on high heat for 5 minutes to remove the fishy smell, then add green onions, ginger and appropriate amount of soy sauce, salt, and sugar
9.
After 10 minutes of low heat, the spices and spiciness are cooked out, add winter melon and boil on high heat
10.
Turn to medium heat and cook for about 15 minutes. The winter melon is also very easy to ripen. Cook until the winter melon becomes bright and transparent.
11.
, Add chicken essence (optional) and cook for 2 minutes
12.
Cook until the soup is thick, sprinkle with coriander and serve. The winter melon absorbs the deliciousness of the fish head. It is very delicious. I especially like to use the soup to soak rice in it.
Tips:
1. The spice must be fried before the fish head
2. The fish can be chosen freely. The silver carp is just my family's preference.
3. But it should be noted that when marinating, you can sprinkle some salt on the fish head to marinate, which can effectively remove the fishy smell in the fish head.
4. When cooking fish heads, be careful not to eat uncooked fish heads. Fish heads are generally cut in half to cook well. If the heads are very large, they should be cut into small pieces.
