Tapioca sheetsFish head

Matsutake mushroomsHypophthalmichthys molmiohead(Bighead carp)1 whole (about 750 grams), 5 pieces of tapioca sheets, 50 grams of cooked pork fat,Peanut oil50 grams,Soy sauce40 milliliters, 30 milliliters of cooking wine,Sugar20 grams, 15 grams of fragrant fermented rice wine residue, 5 grams of scallion segments,Gingerslices 5 grams

Recipe for fish head with tapioca sheets

(1) Cut several slashes on both sides of the fish head to facilitate flavor penetration.The fragrant fermented rice wine residue is placed in a bowl, then mixed with cooking wine and strained through a cheesecloth to reserve the liquid for later use.

(2) Place the pan over heat and add the cooked pork fat (or peanut oil can be used instead). Heat until it reaches about 50% of its capacity. Add the fish head that has been seasoned with soy sauce, place scallion segments and ginger slices in the pan along with cooking wine, soy sauce, sugar, and 1000 milliliters of water to just cover the fish head. Cover with a lid and boil on high heat until the eyes of the fish turn white.Burningover fireuntil boiling, then add the tapioca sheets and continue cooking for another 2 minutes. Add the fragrant fermented rice wine residue, allow it to come back to a boil, pour in some cooked pork fat (or peanut oil) as a finishing touch, and remove from heat. Serve in a soup bowl.Boil, and when the fish eyes turn white, add the bean vermicelli, then cook for another 2 minutes. Add the fragrant fermented rice brine, bring to a boil briefly, pour in some cooked pork fat, and serve hot in a soup bowl.