Main Ingredients:
Fish head: as needed; Tofu: as needed; White radish: as needed.
Seasonings:
Ginger: as needed; Cilantro: as needed.
Seasonings:
Salt: as needed; Tea oil: as needed; MSG: as needed.
Taste: Medium spicy; Technique: Skillful; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Home-style Boiled Fish Head
Remove the gills and black membrane inside the fish head, wash and dry, cut open, and evenly spread a little salt on both the inside and outside of the fish (be careful not to use too much salt, just a little to prevent sticking to the pan when frying).
Wash these ingredients and set aside.
After buying tofu, soak it in water, then cut it into pieces or shapes as desired when cooking.
Shred white radish and ginger, cut chili into segments.
Heat the pan, pour in 150ml oil until smoking, then add the fish head.
When putting the fish into the pan, do not move it, let it fry for about 5 minutes (because there is less oil and the fish head is large, you can rotate the pan to evenly fry every part), until the surface of the fish head is golden brown, then use a spatula to flip the fish head and continue frying the other side until slightly golden brown. (The fish must be fully cooked to be fragrant)
Add a large bowl of cold water.
The water level should just cover the fish head, then add the shredded ginger.
When the fish soup turns into a thick white color, you can add salt (if you are unsure how much salt to add, start with a small amount, taste the soup, then adjust the salt accordingly, not too salty to overpower the fish’s flavor, but not too bland either. For this amount, I usually use a seasoning spoon, about 6 grams).
After adding salt, cook for 2 minutes before adding the chili.
Then add the tofu, radish shreds, cook for 2 minutes, add a little MSG, sprinkle with cilantro, and it’s ready to serve.
This is the sweet and sour spare ribs I made some time ago. (I only took one finished picture, I didn’t think about sharing it with friends before, but after discovering this amazing Foodwi website, I realized it’s a fantastic site) I think many people can’t resist the taste of sweet and sour spare ribs. I used to think it was complicated when watching my mom make it, but when I tried it myself, the method was actually quite simple and didn’t take long. Even if you’ve never made this dish before, you can make delicious sweet and sour spare ribs following my method~~~~~
1. Wash the pork ribs with warm water to remove impurities and drain. Slice the ginger and put it in a bowl with 200ml of water, stir well, then steam in a pressure cooker for 10 minutes (start timing when the pressure cooker releases steam). Remove the ribs and set aside, discard the ginger, and keep the juice. 2. Heat the pan, add 150ml oil, fry the ribs over high heat for 3 to 5 minutes, remove them, leave a little oil in the pan, add 50g of sugar, reduce heat until the sugar melts into a bronze-colored syrup, then add the ribs and stir-fry until coated. Pour in the reserved juice from steaming the ribs, cook over medium heat for 5 minutes, then add 10ml of vinegar and cook until the sauce thickens. It’s ready to serve. This method produces spare ribs with an amber color, a sweet and slightly gingery flavor; and the preparation time is short, so friends who love to eat, take action now.
