Fish Head Casserole

Recipe Recommendations

• onion appropriate amount
• ginger slices appropriate amount
• garlic appropriate amount
• salt appropriate amount
• sugar appropriate amount
• oyster sauce appropriate amount
• soy sauce appropriate amount
• chicken powder appropriate amount
• cornflour appropriate amount
• cooking wine appropriate amount
• Longhou sauce appropriate amount
• spiced powder appropriate amount

• onion
• pot
• ten minutes
• simple

Steps for Fish Head Casserole

1

Wash the fish head, cut it in half, and marinate with salt for 5 minutes.

2

Use 6 grams of cooking wine, long-awaited sauce, oyster sauce, five-spice powder, soy sauce, and sugar to marinate and stir the fish head until well seasoned.

3

In addition, add oil to the pot and saute various slices, slices and other ingredients and sauces to fragrant, and then praise the wine for less water or add soup to make sauce.

4

Wrap the fish head in cornflour and fry it in a frying pan for 2-3 minutes.

5

Pour the fish head into a pre-heated casserole, cover the pot, pour a little shochu on the surface of the pot, and use the heat of the earthen pot to volatilize the aroma of the shochu. Add a little thin sauce after the fish head absorbs the flavor of the juice.

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