How to stew fish head in casserole so that it is not fishy but delicious?

Stewed silver carp head

Jiangsu cuisine

Features The fish head is boneless, the meat is fat and tender, the soup is thick, and the taste is delicious: rich in nutrients , a winter delicacy.

Ingredients: One silver carp head (weighing about 350 grams). 35 grams of crab meat, 250 grams of cabbage hearts, 50 grams of bamboo shoots, 25 grams of cooked ham slices, and 40 grams of cooked chicken gizzards. , 75 grams of cooked chicken, 15 grams of wet mushrooms, 5 grams of shrimps, 25 grams of green onions, 15 grams of ginger, 25 grams of Shaoxing wine, 250 grams of chicken broth, 2.5 grams of salt, 7.5 grams of white sugar, 2 grams of MSG, 25 grams of wet starch, 5 grams of white vinegar, 75 grams of cooked lard, and 2 grams of white pepper.

Preparation process: Split the fish head into two pieces, remove the gills and wash them, put them into a pot of water, bring to a boil over high heat, and then Reduce the heat and simmer until the fish meat is separated from the bones. Remove the bones and put the fish head meat into the pot. Add onions, ginger, and Shaoxing wine. Wash the green cabbage hearts, cut them into olive shapes, and add 40% heat (about 88°C). ) in the oil until the vegetables are green, take out and drain. Put oil on the pot, and when it is 50% hot (about 1l0℃), add ginger slices and green onions and fry until fragrant, take them out and add crab meat. , shrimps are slightly fried, add Shaoxing wine, chicken soup, refined salt, sugar, then add bamboo shoots slices, cooked chicken wrists, cooked chicken slices, water mushrooms, shrimps and other ingredients, cover and cook for 10 minutes, add cabbage, After boiling, add MSG, thicken with water starch, pour in white vinegar and cooked lard, remove from the pot and put on a plate, sprinkle with white pepper, top with ham slices and serve.

Dish Name: Casserole Fish Head Tofu

Zhejiang cuisine

Characteristics: smooth and tender oil, delicious taste, pure and rich soup, overflowing with fragrance, a good winter dish.

Ingredients: half slices of net silver carp head (Weight: about 150 grams). 250 grams of soft tofu, 25 grams of shiitake mushrooms, 75 grams of cooked bamboo shoots, 25 grams of Shaoxing wine, 5 grams of minced ginger, 35 grams of soy sauce, 25 grams of young green garlic, 15 grams of sugar, and 15 grams of bean paste. , 3.5 grams of MSG, 250 grams of cooked lard, and 250 grams of soup.

Preparation process: Wash the silver carp head, remove the teeth, make two deep cuts into the meat near the head, and cut the gill cover meat Cut the walnut meat with a knife. Apply a layer of crushed bean paste on the cross section of the fish head and soy sauce on the front. Cut the tofu into long strips and blanch them in boiling water to remove the beany smell. Slice the mushrooms. Cut the green garlic into sections. Casserole Heat over high heat until it reaches 80% heat (about 1760°C). Fry the front side of the fish head until brown. Add soy sauce, Shaoxing wine and sugar. Stir evenly and turn the fish head over. Add 500 grams of soup and water. Add tofu, bamboo shoot slices, shiitake mushrooms, and minced ginger, bring to a boil and pour into a casserole. Simmer over low heat for 15 minutes, then cook over medium heat for 2 minutes. Sprinkle off the foam, add MSG and green garlic, and top with cooked lard 25 Gram, place the casserole on the bottom plate and serve.