Clay Pot Braised Fish Head with Bamboo Shoots

Unilever Food Solutions

Product detail information Clay Pot Braised Fish Head with Bamboo Shoots

Yield

8 person

Ingredients (8 person) Amount

Measure

Name

1,250.00

g

Large fish head

200.00

g

Spring bamboo shoots

20.00

g

Garlic

100.00

g

Chaozhou pickled vegetables

5.00

g

Ginger

10.00

g

Small chilli peppers

20.00

g

Coriander

25.00

g

KNORR Chicken Powder

15.00

g

Salt

20.00

g

Salad oil

20.00

g

Lard

1,000.00

g

Secondary soup

20.00

g

Cooking wine

10.00

g

Vinegar

Preparation 1. Wash the fish head. Peel and cut the bamboo shoots into thick slices. Cook in salt water to remove the bitterness. Cut the Chaozhou pickled vegetables, ginger, garlic and chillies into thick slices to prepare for use. 2. Pan-fry the ginger slices in oil in a hot wok. Add in the fish head and pan-fry till golden. Drizzle wine and add in

Page 1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017

Unilever Food Solutions

Product detail information

secondary stock, bamboo shoots, pickled vegetables and white rice vinegar. Braise until the broth is milky white in colour then season with KNORR Chicken Powder and boil for a while. 3. Pour the contents into a clay pot, sprinkle some chilli pepper rings and coriander on top and serve.

Page 2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

15.05.2017