中文介紹
奶湯魚頭煮魚丸
原料：蝦仁魚丸300克，鄱陽湖雄魚頭1500克左右，大蒜葉20克；調味料：精鹽10克、味素3克；
奶湯魚頭煮魚丸的烹飪方法：將魚頭洗淨，用混合油煎香，下高湯或開水，煮約5分鐘左右加鹽、下入魚丸，煮至湯濃白，調味即可裝盤，撒上蒜葉即可。
烹飪要點：魚頭煎味要用熟菜籽油和豬油，要適時加鹽，否則主料無味。
菜式特色：成菜大氣，乳白湯汁食慾倍增，營養豐富。
衍生菜品：八寶燉魚頭，鯰魚燉魚丸。
英文解說
Naitang head cook fish
Ingredients: 300 grams of shrimp balls, male head of Poyang Lake is about 1,500 grams, 20 grams of garlic leaf;
Seasoning: 10 grams of salt, MSG 3 grams;
Naitang head cook fish cooking Method: Wash the fish head, fried with a mixture of incense, under the stock or water, salt and cook about 5 minutes, down into the fish, cook until Tangnong white, seasoning transfer to a plate, sprinkle with garlic leaves can be.
Cooking points: fried fish head cooked taste to use canola oil and lard, salt should be timely, or ingredient tasteless.
Featured dishes: vegetables into the atmosphere, loss of appetite double cream soup, rich in nutrition.
Derived dishes: Eight All Offers head catfish stew fish.
