Free Recipe Carp s Three Catfish Head Hot-Sour Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: bake
Recipe Serves: 8
Ingredients for Carp s Three Catfish Head Hot-Sour Soup Recipe
Black and white pepper
Asian chile sauce/paste
Powdered chiles or hot
Carp s Three Catfish Head Hot-Sour Soup Preparation
Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST) From: danceswithcarp <firstname.lastname@example.org> (Or use a two pounds of chicken thighs if you’re scared) Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg total–but you don’t want to use more than 4 or so heads, them little one’s ain’t got enough meat)) and bake them at 400F for 1/2 hour to toughen up the skin (if you don’t the skin will stay soft, fragment and boil all over the place) After par baking the heads, place them in a 6 quart crock or pot full of water and boil until the meat starts flaking off. Pull out the heads (or thighs) and bone every morsel–I toss the skin and eyeballs, but keep everything else– the jellied fats make great stock. There’s lot’s of meat on fishheads, so be diligent. Dump the meat back into the stock. Add 2 tblespoons favorite curry powder, two teaspoons powdered ginger, and one half clove of pulverized garlic. Sprinkle black and white pepper liberally, add one half cup of favorite asian chile sauce/paste. Throw in two tablespoons Hoisin paste. Boil again until the meat falls apart, adding water as needed to stay at the 5-6 quart level. Add them long skinny egg noodles that look like spaghetti until you get the right texture for your tastes (we use a whole package so it’s about the thickness of Campbell’s chicken noodle soup). Take off burner and add 1/2 cup white vinegar. Let sit to cool. Add you favorite powdered chiles or hot sauces. Eat. Take now empty catfish skulls (leaving whiskers intact) and set them on a stump in your front yard to dry in the sun and ward off intruders and kids. Go fishing and start all over again. CHILE-HEADS DIGEST V3 #021 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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