拆烩鲢鱼头 原料 鲢鱼头、火腿片、笋片、水发香菇、净菜心、葱段、姜片、虾子、料酒、精盐、胡椒粉、白糖、淀粉、色拉油等。 制作 净鱼头剖成两片,掏净鳃洗干净,放在锅中,加水没过鱼头,放火上烧煮到鱼肉离骨时捞出,放在托盘中脱去骨头。锅内再次注水,放入葱、虾子煸炒,烹料酒、香菇片、鱼头肉、笋片等,再加入调味品略烧,用水淀粉勾芡,撒上火腿片与胡椒粉,淋上明油即成。 特点 汁卤稠浓,鱼头无骨,肉质肥嫩腴滑,味道鲜美爽口。 Chopped silver carp head raw material silver carp head, ham slices, bamboo shoots, water hair mushrooms, Jingcai heart, scallion, ginger, shrimp, cooking wine, salt, pepper, sugar, starch, salad oil. Production of net fish head split into two, dig clean net gill wash, on the pot, add water, no fish head, set fire to the fish from the bone when the fish out, on the tray off the bones. Pot into the water again, add onions, shrimp stir fry, cooking wine, mushroom slices, fish head meat, bamboo shoots, etc., then add seasoning slightly burned, water, starch thicken, sprinkle with ham and pepper, topped with oil Serve. Features thick juice brine, head boneless, succulent tender and smooth meat, tasty and refreshing.