Recipe: Casserole fish head

Home Cooking Recipe: Casserole fish head

Notes:

Family members like to eat fish heads, often steamed fish heads, this time to challenge the casserole fish head, the effect is superb, the husband has a shabu-shabu!

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the fish head and the fish gizzard, cut into pieces, and drain the water. Add the pepper granules (or pepper) to the fish fillet, add soy sauce, sugar, minced garlic, ginger, marinate for a few minutes, then add the appropriate amount of raw powder, wipe each fish and continue to marinate for a few minutes.

    Wash the fish head and the fish gizzard, cut into pieces, and drain the water. Add the pepper granules (or pepper) to the fish fillet, add soy sauce, sugar, minced garlic, ginger, marinate for a few minutes, then add the appropriate amount of raw powder, wipe each fish and continue to marinate for a few minutes.

  2. Hot wok, add the right amount of oil, the oil can be a little bit more, medium heat, fry the marinated fish pieces to golden on both sides, the remaining juice of the salted fish should not be dumped, keep spare. After the fish is fried, it will be ready for use.

  3. The onion is cut into pieces, the pepper is cut into pieces, the ginger is sliced, the garlic can be whole, the red onion is cut into pieces, the tail part of the garlic cut and the celery are kept in front of the pot. Then, the above ingredients are sauteed with the pan of the previously fried fish and the remaining oil. At the same time, the casserole will be hot.

  4. After sacrificing the ingredients, spread evenly on the bottom of the heated casserole, fire in the casserole, and then spread the fried pieces in a casserole one by one. At this time, add a spoonful of soy sauce to the leftover broth, add a little water, stir evenly, and then evenly pour the fish on the casserole, then change the casserole to a large fire, cover it, and see the soup inside. After the juice boils, change to a small fire and cover the lid for 8 minutes.

  5. In the last three minutes, sprinkle the celery section and the tail of the garlic on the surface of the fish, and then cover the lid for three minutes. Then turn off the fire and go out!

Tips:

When pickling fish, put ginger and minced garlic to get better. There is no pepper in the pepper, but I think the pepper is more fragrant! Soy sauce is a very good sauce. It can be put in a lot of dishes. It will have a taste of the outside restaurant. The soy sauce is salty, so this dish does not need salt. Green pepper onions and these base materials, you can put more points, it doesn't matter, they are very tasty in the end, super delicious and super rice!


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