Fishheads
By VicentaLakin
It is common in hot areas, a common cooking technique in the cuisine system. This method of cooking is to pre-manufacturing the food with sauce and then to use the high temperature of the container to heat up the raw food. In addition to fish, seafood, ribs, chicken wings, etc., there are plenty of raw foods that can be used. That is to say, this method can be used for cooking as long as the moisture content is not too high and is not very mature. This cooking technique, which, without a drop of water, completely uses its own moisture to produce steam and prevent the burning of the food, is able to maximize the beauty of the food itself, while at the same time the taste is plentiful and unforgettable. I love fish heads. It's a great cook. I can't even stop eating. But the casserole is too small for half a fish at a time
Recipe Recommendations
- salty and fresh
- skills
- an hour
- ordinary
Steps for Fishheads
1
Prepare all kinds of food
2
Prepare all kinds of spices
3
Fish heads are cleaned, paper is used in the kitchen to drain surface moisture, then large pieces are cut and placed in large bowls
4
(b) In turn, the bowl shall be filled with pepper powder, yellow wine, steamed fish oil, stork oil, vinegar, seafood sauce, salt, sugar and starch, and then evenly mixed, so that each piece of fish may be covered in a piece of sauce, covered with a film to protect it, made for 30 minutes or more
5
Handle all kinds of culverts, garlic to skin, ginger to large, little onions to root, red pepper to twirl to seed, celery to leaves, to wash the dry cut. Don't throw the celery. The back is working
6
After heating the casserole, a small amount of edible oil is placed on the bottom, which is enough to cover the bottom. Hot pots of cool oil, put in ginger, garlic and little onions, and small fire
7
When the garlic surface is yellow and the scent is out, the salted fish head is added. Watch out for the face of the skin
8
Cover the lids, a small fire for about 15 minutes. During this time, the heat gas can be seen in the pan
9
And when the time has come, then it will be covered and the rest of the bowl will be poured into the pot;
10
And put celery poles and chili. Covering the lid, continuing the small fire for about five minutes, until the steam drops, and the sound of “creaking” in the pot
11
Put on the celery leaves and mix them up at the table