1.
It is recommended that you have to buy a big fish head with a net weight of not less than 4 catties, and it will taste delicious! When buying a fish head, the vendor will usually handle it for you. Remember that it’s best to let him divide it in half. When you get home, you only need to chop the fish head in pieces along the white line shown in Figure 1 below. Into 4 large pieces), then wash it, drain the blood and set aside.
Figure 2 You have to look carefully: these three kinds of peppers are essential. Among them, pickled peppers have a complex taste of sour, spicy and sweet. Red millet is a decisive "spicy", while green peppers are relatively less "spicy", but the freshness effect is very good. over!
Figure 3 is also very important. Cut some fresh pork belly slices, the purpose is to fry the fish together later, to ensure that the fish soup produces a charming "fragrant" taste when it is stewed, remember.
2. The first step of cooking: fried fish head. Bring the pot to hot enough, turn to medium and low heat and then pour the oil. The oil can be slightly more. First, fry the fish skin side into the pot. At the same time, stir fragrant ginger, garlic and a little peppercorns together. This is very useful for removing fishy smell. Significance.
3. When the fish skin has a golden brown effect, put the pork belly slices into the pan and turn to a low heat to stir. There is no need to stir it to brown. Wait until the lean meat becomes white.
4.
Next, add a little cooking wine, cook it around the side of the pot, then continue to keep the fire low and start adding the seasonings: first add some light soy sauce, salt, and thirteen spices (picture 2 below), and then you have to focus on picture 3. Add boiled water or bone broth until the fish head is completely covered. A "top secret technique" is actually ambushing here. By the way, why do the fish heads made in many restaurants have a strong taste? It is because of adding "dashi" in this link (as for what fish bones, chicken bones or pork bones are used for making the soups, they must have their own methods and secrets, but it is certain that the fish heads are boiled in the broth. It tastes much more fragrant than boiling water, but for health reasons, it will definitely be a lot greasy, so today Dad Chao chose to boil it directly in boiling water).
After boiling the water in the pot, turn it into a high heat and simmer. At the same time, add some dark soy sauce and sugar to continue seasoning. The sugar can be slightly more to increase the freshness.
5. The next steps are very simple: after the fish soup is boiled on high heat, skim the froth, throw in the pickled peppers, cover the pot, and continue to cook for about 20 minutes (watch the pot at any time during the period and push the bottom of the pot. Prevent the pot from sticking, but don’t open the lid too frequently to observe, otherwise it will affect the rich taste of the fish soup); When there is a leftover for the soup in Figure 2 below, Chao Dad also temporarily threw a few green pepper cubes in. This belongs to Vignette, you can learn from it.
6. Then continue to cover the pot and cook on high heat for about 5 minutes. At this time, the soup is getting richer and thicker, about 1/3 of the fish head. At this time, you can pour in the red millet spicy and Hangzhou pepper, and cook again. For a minute or two, sprinkle cilantro and chopped green onion to cook.
Tips:In fact, I said that ingredients such as peppers are more important, hehe.
Public Account: Jiangcheng Chao Dad Food Club
