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1. Casserole fish head pot is a famous dish with full color and flavor, which belongs to the Fujian cuisine system.
2, today Lao Liu will come to share the "casserole baked fish head" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Silver carp head, ginger, onion, shallot, green pepper, garlic, bell pepper
4: First cut the shallots into sections, slice the ginger, shred the onion, cut the green pepper into shredded peppers, and cut the pepper rings with beautiful peppers. Scrape off the black film on the inside of the fish head, clean it and cut off the fins with a knife, then chop them into fish pieces, wash the fish pieces with beer to remove the fish, drain the water and marinate the fish pieces
5: First put in a little oyster sauce, soy sauce, dark soy sauce, ginger slices, salt and half a spoon by hand, then add two spoons of corn starch, grasp well and marinate for 30 minutes. Pour the oil in a hot pan, add the fish cubes and fry until the sides change color, then drain the oil and set aside
6: Pour a little bottom oil into the casserole dish, add ginger slices, garlic, onion shreds, shallot knots and stir-fry for a while, put in the fried fish pieces, cover the pot and simmer for 20 minutes, let the fish pieces simmer into the taste, then drizzle with a little sesame oil and soy sauce, sprinkle with white pepper powder, drizzle with high white wine to increase the flavor, add green and red pepper strips and red pepper rings
7: Cover the pot again and simmer for 2 minutes, then add parsley and garnish. A pot of salty and umami very delicious casserole baked fish heads is ready
8, its color is elegant, the soup taste is pure and fragrant, the fish head is fat and tender, with a rich garlic flavor, which makes people's appetite increase
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