The invention belongs to the technical field of
food processing, and particularly relates to a method for making a full-bodied Qiandao lake
fish head. The method comprises the following steps:(1)
processing the
fish head: wherein an organic live
bighead carp in the Qiandao lake is selected, and the
fish head is
cut into two parts;(2) preparing materials and compounding the materials in parts by weight: wherein main materials comprise 2200 parts of fish heads, auxiliary materials comprise 14-15 parts of
tremella, 23-25 parts of
pleurotus geesteranus, 10-11 parts of Chinese flowering cabbages and 5-6 parts of Chinese wolfberry, and seasonings comprise 5 parts of salt, 2 parts of gourmet
powder, 1 part of pepper, 20-25 parts of
white wine, 50-55 parts of salad oil and 4-5 parts of ginger; and cleaning the auxiliary materials for standby application; and (3) cooking the fish head, wherein water is added to a pot, the water is boiled, the cleaned fish head is put, the ginger, the
white wine and the salad oil are added, the fish head is cooked with the ginger, the
white wine and the salad oil for 20-25 minutes with an intense fire, the fish heads is cooked with the ginger, the white
wine and the salad oil with a medium fire until cooking liquor is rich and white, the salt, the gourmet
powder and the pepper are added, the auxiliary materials are added before the dish is taken out, the auxiliary materials are put between fish heads before the dish is put in a casserole, and the dish is stewed with a small fire of a portable gas stove so as to obtain a fish head casserole.