Casserole fish head is a traditional dish in Jiangsu, the most delicious casserole fish head belongs to Liyang's Tianmu Lake fish head, the soup milk white taste delicious. It is difficult to eat the authentic Tianmu Lake fish head, many Tianmu Lake fish heads, there have been water fish heads impersonation. What is a fish head over the water? It is the fish transported from other places, soaking in Tianmu Lake for a few days, pretending to be the head of the Fish in Tianmu Lake, and the taste is actually very different.
Today I will make a casserole fish head, although it is not as delicious as the authentic Tianmu Lake fish head, but the taste is also very delicious. The secret of the casserole fish head is to fry the fish head first, and to use silver carp head, so that the soup is both milky white and delicious.
< h1 class="pgc-h-arrow-right" > casserole fish head</h1>
material
Silver carp head 600 g, sweet potato powder to taste, egg liquid 3 pieces, dried shrimp 20 g, ginger shredded 15 g, soaked shiitake mushrooms 60 g, Chinese cabbage (blanched) 1000 g, comprehensive hot pot ingredients, bean peel, garlic sprouts 50 g
Marinade
Salt to taste, white pepper to taste, rice wine to taste
seasoning
3 tbsp oyster sauce, 2 tbsp satya paste, 1/2 tsp salt, 1 tsp sugar, 1 tsp white pepper, 1500 ml water
method:
Step 1: After washing the silver carp head, sprinkle salt, white pepper and rice wine on both sides and let stand for 5 minutes to marinate.
If the fish head is marinated, it can remove the fishy smell and also add flavor.
Step 2: After marinating, sprinkle a thin layer of sweet potato powder on both sides.
Step 3: Place the fish head in an air fryer, spray some oil on the surface, and air fry at 200 ° C for 15 minutes, set aside. You can also fry it in a frying pan.
Step 4: Heat the soup pan, pour in 2 tbsp of oil, add the egg mixture and sauté, continue to sauté until the eggs are golden brown and slightly charred, and the oil is blistered, remove the soufflé and set aside.
Step 5: Add another 1 tbsp of oil to the original pot and sauté with shredded ginger, dried shrimp and soaked shiitake mushrooms.
Step 6: Add all the seasonings, 3 tbsp oyster sauce, 2 tbsp sacha sauce, 1/2 tsp salt, 1 tsp sugar, 1 tsp white pepper, 1500 ml of water and bring to a boil.
Step 7: After boiling, reduce heat and continue cooking.
Step 8: Add the blanched cabbage.
Step 9: Put the previously fried fish heads into the pan.
Step 10: Put in the hot pot ingredients, supermarkets can buy, like to eat what you want to put.
Step 11: Add the previously sautéed soufflé.
Step 12: Add the chopped garlic seedlings and garnish.
Step 13: Bring the fish head to a boil again over low heat.
A large casserole pot of fish heads, served with a bowl of rice, enough for the family.
The above is the method of the family version of the casserole fish head, the material is more, according to their own taste to add. Such a pot of fish head, eating is very enjoyable, the family said delicious. If you don't like so many ingredients, you can just have a fish head, and the fish head that comes out of this way is also more delicious.
Some people may think that the casserole fish head I do this tastes not authentic, and with so many ingredients, the deliciousness of the fish cannot be eaten. But I am just the opposite, using the deliciousness of the fish head to make up for the taste of other ingredients, a pot is delicious. But there is a key to making a casserole fish head, no matter how you do it, the fish head must be fried, so that the fish soup will be rich and milky. If you like this casserole fish head, give it a try!