Precious roasting of fish head
By VicentaLakin
It's not the best way to cook whites and new hands, because it's not odourier and difficult to eat, so the recipe is stale, corroded, odour-infested fish bones, a very easy hard dish。
Recipe Recommendations
- Silver carp head one
- cooking wine 3 tablespoons
- Pi County bean paste 1 scoop
- chopped pepper sauce 3 tablespoons
- ginger slices several pieces
- white sugar appropriate amount
- garlic leaf appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Precious roasting of fish head
1
The fish head was washed clean and split in half from the middle. Hot pot, hot oil. Put in the ginger chips。2
Fry in the head, one in the yellow, and then continue to fry。3
The pouring of wine on the fish's head and the burning of the lid of the pot for a moment (half a minute) is a step that puts the custard in the pan, which is more conducive to the fragrance of the fish. Add a spoon of red soy sauce and three large spoons of pepper sauce to the fish, as well as sugar。4
The proper amount of water to be poured is appropriate for most of the fish head not to go into the water。5
Cover the pan, and when the fire breaks, it continues to burn for seven or eight minutes. My master chart doesn't have a big head, but if it's bigger, it'll be prolonged when it burns。6
Opens a pot of fire to gather juice, and in the process you can shovel the soup from the side of the pot, pour it over the head of the fish, without turning over, with garlic leaves or onions。