The casserole fish head
By VicentaLakin
The wide-breathed fish, though beautiful, lacks the taste of the aroma, which has been slightly improved on the wide-breathed fish, with the addition of soy sauce and pepper water to stimulate your aroma, and which is a very good sauce for the aroma. So not only does the fish's head taste not taste at all, but the fish's fragrance, the sauce is so beautiful, it's a very good meal。
Recipe Recommendations
- fish head
- onion 30g
- garlic of 8
- Jiang 4 tablets
- Laoganma Black Bean 5g
- soy sauce 5g
- Pickled pepper water 5g
- oyster sauce 5g
- starch 5g
- salt appropriate amount
- cooking wine 5g
- sugar 2g
- sesame oil a little
- chicken essence a little
- slightly spicy
- casserole
- ten minutes
- simple
Steps for The casserole fish head
1
The supermarket bought a sliced salmon head. Clean it and change it2
Fish head drains water with paper in the kitchen and mixs it with sauce for about 20 minutes. Taste3
Onion slices, ginger slices, garlic to wash up4
The sand is hot in oil and onions, ginger and garlic5
Put your pickled head in the sauce6
It'll burn the fire in about 10 minutes. If the fish come out with too much water, then the fire will gather7
Completed ChartThe casserole fish head Make Tips
A fish head must not burn for too long, so that the fish will not be too old. If the soup is too much, then the fire will last. Pickles can be added to their own tastes, depending on the quantity of the food they produce and the amount of salt they lose。