This casserole fish head is really delicious! A classmate is too little to eat, so that the next time you make a whole fish, you can't promise it; you can do it well, and if you have a large amount, it will affect the effect.
After tidying up the fish head, pour it into large pieces. Pour 1 tablespoon of white wine and mix well. After simmering for a few minutes, rinse it. Drain the water and transfer 1 tablespoon of salt and white wine, steamed fish oyster sauce and braised soy sauce. Marinate with pepper for about half an hour;
Garlic peeled off the garlic cloves; ginger is cut into pieces; Beijing green onion is cut into onion segments; dried red peppers are cut into small pieces; parsley is washed to the roots;
Pour the edible oil into the casserole, spread the garlic cloves, ginger slices and green onions to the bottom of the pan. Then place the marinated fish head pieces on the staggered, pour the marinade together and sprinkle the dried red pepper segments;
Cover the casserole lid, turn it from medium heat (casser preheating) to dry fire for 10 minutes, then cook over medium heat for 10 minutes, pour the last 1 tablespoon of liquor along the lid of the lid, and then simmer for 5 minutes. Sprinkle with cooked sesame and parsley.
This method saves the frying of the fish, which can be done in a clean and easy way. If you don't pass, you will rely on white wine. This must be! With the onion, ginger and garlic to help out, the whole cooking process is full of fragrance; especially the garlic cloves after the simmering, soft and delicious, very delicious, it is recommended to put a little more.