MySheen

stewed fish head with sauce in casserole

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Ingredient: fish head (preferably bighead carp head) 1.5kg. Ingredients: 2 taels of fat and lean pork, 1 tael of searice, a little onion, ginger and garlic. Seasoning: lard 2 taels, vegetable oil 2 taels, salt, soy sauce, monosodium glutamate, cooking wine a little. Pepper can be made according to your own taste. Cooking method: wash the fish head to the gills, scald it with boiling water, remove the black skin, add a little salt and cooking wine, and drown for 10 minutes. Chopped onion, ginger and garlic. Heat the fried spoon with vegetarian oil and deep-fry the fish head until golden brown. Stir-fry the pork in a frying pan and add it.

Ingredient: fish head (preferably bighead carp head) 1.5kg. Ingredients: 2 taels of fat and lean pork, 1 tael of searice, a little onion, ginger and garlic. Seasoning: lard 2 taels, vegetable oil 2 taels, salt, soy sauce, monosodium glutamate, cooking wine a little. Pepper can be made according to your own taste. Cooking method: wash the fish head to the gills, scald it with boiling water, remove the black skin, add a little salt and cooking wine, and drown for 10 minutes. Chopped onion, ginger and garlic. Heat the fried spoon with vegetarian oil and deep-fry the fish head until golden brown. Then stir-fry the pork in a wok, add spring onions, ginger, garlic, cooking wine, salt, sea rice and water (or boiled bone soup) to the boil, remove the blood, and then put it in a casserole with the fish head, the soup must not pass the fish head, snuggle up with low heat for half an hour.

This dish is characterized by rich nutrition and boiling hot food.

 
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