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原料
鱼头 一只3斤, 五花肉 300克, 烙饼, 葱姜蒜, 干辣椒, 大料, 花椒, 盐 1-2茶匙, 糖 1茶匙, 鸡精 1茶匙, 酱油 1汤匙, 黄豆酱 1-2汤匙, 料酒 1汤匙, 醋 1汤匙
步骤
1将原材料作如下加工
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2煮制五花肉时,肉汤不要倒掉,方法是洗净的五花肉放入锅中,加入清水漫过五花肉,放入葱姜块;料酒,小火煮制1小时
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3五花肉切片
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4烙饼切合适大小
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5鱼头从中间刨开,洗净备用
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6撇净肉汤的浮沫,保留原汤,留作炖鱼用。就能去腥,增添鱼汤泡饼鲜味
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7擦干鱼头表面的水分
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8入锅二面煎制
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9盛出备用
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10锅中放油,依次爆香八角;花椒;香叶;桂皮
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11加入葱姜蒜;干辣椒
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12放入黄豆酱,料酒;酱油
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13烧开
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14然后,码入鱼头
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15倒入肉汤
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16持平,或补水持平
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17码入肉片,小火炖制
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18分钟后即可关火
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19在浸泡30分钟最好
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小技巧
鱼头不腥就靠一块肉一碗汤 1.五花肉:猪大油能够很好的去腥,所以煮熟的五花肉切成片与鱼头一起炖,能够有效去除鱼头的腥味。 2.一碗汤:煮制五花肉时,肉汤不要倒掉,方法是洗净的五花肉放入锅中,加入清水漫过五花肉,放入葱姜块;料酒,小火煮制1小时。撇净肉汤的浮沫,保留原汤,留作炖鱼用。就能去腥,增添鱼汤泡饼鲜味。