Method:BBQ





Raw material

Mother stock: Qiandao Lake silver carp fish head 1 (approximately 2000 grams), coriander end 15 grams, dictyophora phalloidea 50 grams, sliced ham 100 grams, fresh bamboo shoots piece 100 grams, vegetable core 100 grams, North Pole shell frozen 150 grams.
Seasoning: The salad oil 50 grams, the onion, ginger each 10 grams, the lard 150 grams, the salty 12 grams, the monosodium glutamate 15, lives pulls out 8 grams, the hot sauce 10 grams, the chicken fine 15 grams, the soup stock 2000 grams, the ground pepper 20 grams.


Manufacture

1st, fifty-fifty breaks out the fish head, cleaning bloodstain.
2nd, takes a big two-handled pot, puts in the salad oil, the lard to burn to 60% heat, then puts in the fish head, causes the fish head frontage to face on the flame to fry 2 minutes, after then puts in the soup stock, the onion, the ginger fire boil, in changes to slightly burns down 30 minutes, after then puts in the salt, the monosodium glutamate, the chicken fine, live pull out blend flavors, invests the dictyophora phalloidea, the sliced ham, the fresh bamboo shoots piece, the vegetable core and with the fire again boils.
3rd, will complete the fish head leaves the pot together with the cooking liquor, puts in a big fish bowl, the surroundings display the sliced ham, the vegetable core and the North Pole shell are frozen, on when table takes to bring with the hot sauce, the ground pepper, the coriander end, then may act according to own taste increase.


Characteristic

Luster creamy white, the pulp slides tenderly, Tang Nongwei is mellow.
Note: North Pole Bei Dong manufacture: In the soupspoon smears the salad oil, puts in 5 grams egg whites separately in the soupspoon, then on the cage fire steams 1 minute, after taking out, puts the North Pole shell 1 piece which on each soupspoon surface cleans, then on the cage fire steams 4 minutes again then.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.