Yangzhou is located in the central part of Jiangsu Province, on the north bank of the Yangtze River, across the Yangtze River from Zhenjiang in the south. Wang Anshi's poem: "Jingkou Guazhou Yishuijian" says this meaning.
Yangzhou is a scenic tourism city with traditional characteristics, Li Bai's poem "Fireworks in March under Yangzhou", Du Mu's poem "Twenty-four Bridges Bright Moon Night" is Yangzhou.
Yangzhou three-headed feast: dismantling braised silver carp head, grilled whole pig head, stewed crab powder lion head famous all over the world. And today I want to introduce to you is the dismantling of braised silver carp head. And this dish is to carry forward the essence of Huaiyang famous dishes that "do not get tired of eating and braising".
(1) Two criteria for selecting fish heads: silver carp is fresh, and the bigger the head, the better.
(2) Prepare shallots, rape hearts, cooked ham slices, cooked chicken slices, bamboo shoot slices, ginger slices, shiitake mushroom slices, cooked chicken gizzard slices for later.
(3) Split the silver carp head into two pieces, remove the gills and wash them, add water to the pot to submerge the fish heads, set the fire on high heat and turn the heat to simmer until the fish is off the bone, then remove the fish bones in cool water
(4) Change the water in the pot, add the fish head meat, add the shallot knot, ginger slices 1, cooking wine, put it on the high heat and boil, fish out the fish head, pick the green onion and ginger.
(5) Heat the wok over medium heat, add cooked lard, add the heart of the dish and cook until the dish is emerald green. When the heat is 50% hot, add the shallots and ginger slices, fry them slightly, and then remove the shallots and ginger.
(6) Add shrimp and crab meat and stir-fry slightly, add cooking wine 5, chicken broth, refined salt, sugar, then add bamboo shoot slices, shiitake mushroom slices, chicken slices, chicken gizzard slices, fish head meat, cover the pot and cook for about 10 minutes. Add the hearts, MONOS, boil, add water starch, drizzle with white vinegar, cooked lard 50 grams and stir-fry evenly, plate, sprinkle with white pepper, and set the ham slices to serve.
The taste of the braised silver carp head is salty and umami. Silver carp head itself is very delicious, due to the addition of flavor substances such as chicken, shrimp, crab meat, etc., it is even more fresh. Its texture is sticky and smooth, the soup is thick and thick, the fish is tender, the taste is delicious, the nutrition is rich, and it is eaten with a spoon without chopsticks, which has a unique flavor. It is not lost as one of the three-headed banquet in Yangzhou.
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