Stewed and Shredded Fish Head

Stewed and Shredded Fish Head

　　Stewed and Shredded Fish Head

　　Stewed and Shredded Fish Head; Ingredients: One silver carp head (preferably weighing about 2.5 kg), 50g cooked lard, 10g salt, 10g MSG, 50g scallions, 25g ginger, 100g cooking wine, 5g wet starch, 500g rich broth. (Flavor profile: Delicious taste)

　　Preparation:

　　1) Split the silver carp head in half, remove both gills and clean it, then place it in a wok. Add water, cooking wine, 12g ginger, 25g scallions, first bring to a boil over high heat, then simmer over low heat until the bones can be removed. Take out the fish head; then carefully remove the fish bones (taking care to keep the shape intact), and rinse several times in warm water to eliminate the fishy smell;

　　2) Heat the wok and add the cooked lard, along with 25g scallions and 13g ginger. Fry until fragrant, then remove. Add the rich broth, fish head meat, cooking wine, and salt. Simmer over low heat for about 10 minutes, then thicken the sauce with wet starch. Change to high heat to reduce the broth until thickened, then sprinkle with ground pepper and serve.