Authentic fish head puff pastry

Overview

Fish head puff pastry belongs to Beijing cuisine. It is a special Beijing dish that is modified from northern sauces and mainly stew. This fish head dish is salty, slightly spicy, tender and rich in flavor. With the crispy pancakes dipped in the soup, this dish has a rich sauce and a rich flavor. You can eat two of them as one dish. Anyone who has tried it knows it tastes good! It’s easy to do, so hurry up and do it!

Ingredients

Steps

When buying the bighead carp head, you can ask the fish seller to separate it. Do not cut it in two, otherwise it will look bad! Just split one side, remove the gills, remove the scales, clean it, marinate it with ginger, scallions, and cooking wine to remove the fishy smell, and set aside
Prepare all the ingredients. I didn't buy scallions so I used chives instead. Fold the scallions into knots and cut the pork belly into thin slices for later use
Cooking wine, light soy sauce, garlic, scallions, soybean paste, sweet noodle sauce and soybean curd are all ready
Heat up the pan with cold oil, first add star anise, grass fruit, bay leaves, cinnamon and stir-fry until fragrant, then pour in the pork belly and continue to stir-fry, stir out the fat from the pork belly, then add the fish head, fry both sides, heat the pan with hot oil to prevent it from sticking
Pour in all the ingredients, stir-fry, then add cooking wine, white wine, light soy sauce, sweet noodle sauce, soybean paste, and start adding water
The water must cover the fish head, cover the pot and bring to a boil over high heat, then turn to low heat and simmer
I put some tofu in the middle, and the fish head soup slowly drained out, and the fish head began to taste
When the soup is almost simmering, turn on high heat to reduce the juice. Because you need to keep the soup for soaking the cakes, don’t use up all the soup. The fish head is ready
Let's start making homemade cakes. 250 grams of flour, 120 grams of boiling water, 50 to 60 grams of cold water, depending on how much water the flour absorbs, 50 grams of oil, an appropriate amount of salt. Knead the dough with boiling water, stir it into a snowflake shape with chopsticks, and then pour in cold water. , knead it into a ball with your hands, move it to the chopping board, knead evenly and divide it into equal portions, let it rest for 15 minutes, then take one portion and roll it into a large disc, apply oil, spread it evenly, roll it up and roll it out, and you can serve pancakes.
Pour a little oil into the pan and start frying the pancakes over low heat. Once one side is done, turn it over and take it out
Cut the baked cake into small pieces. Don't pour it into the fish head at once. Otherwise it will be too soft to eat. It tastes better if you eat it with it on the side
Take out the fish head from the pot, pick out the condiments, arrange it, and you can start eating

Overview

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Ingredients

Steps