Casserole Fish Head Pot
Hot casserole dishes are an indispensable scenery on the winter table. With it, no matter how cold the weather is.
Recipe Recommendations
- fish head half a
- bean curd puff appropriate amount
- tofu appropriate amount
- cabbage appropriate amount
- Flammulina velutipes appropriate amount
- onion appropriate amount
- coriander appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Casserole Fish Head Pot
1
Wash the fish head and add salt and a little cooking wine salt for 20-30 minutes.
2
So wash the side dishes and set aside.
3
Heat the oil, add ginger slices and saute it until fragrant, then add the fish head in and fry it slightly, pour some wine and water to boil.
4
Tear the cabbage into small pieces and spread it on the casserole, open fire to preheat the casserole.
5
Cut the onions and coriander into the ground and set aside.
6
Pour the fish head and the soup into a casserole, add the tofu foam and cook for about 10 minutes.
7
Finally, add the mushroom mushrooms, add salt and a little pepper to taste, add chopped green onion and minced coriander before turning off the heat, and sprinkle with sesame oil.
8
The hot fish head pot is ready.Casserole Fish Head Pot Make Tips
1) It is best to marinate the fish head with salt for more than 20 minutes in advance, otherwise it will not be easy to taste. 2) The side dishes can be replaced with other vegetables. 3) It is best to preheat the casserole before pouring in the fish soup, so that it will not burst easily due to sudden heat.