Tin paper fish head
By VicentaLakin
The catfish head is very good and there are many practices, but there is too little practice in the food world about the catfish head. I love it. Many restaurants don't order it, it's expensive to order it. Today it's a tin oven。
Recipe Recommendations
- sole head 1000g
- onion appropriate amount
- Jiang appropriate amount
- garlic
- dried chili 8
- cooking wine 1 scoop
- oyster sauce 1 scoop
- seafood soy sauce 1 scoop
- steamed fish oyster sauce 1 scoop
- chicken essence a little
- octagonal 1
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Tin paper fish head
1
It's a little big, so it's all half, and the other half next time。
2
Put in onions of garlic (a little more garlic, and then don't cut it too badly, because the garlic is good, too), dry chili, pelican oil, seafood sauce oil, steam fish oil, salt, pepper powder, and a 30-minute odour。
3
I used a thicker food bag to pour the fish head and all the sauce in, because it was so good that it could taste faster and turn over。
4
Put the pickled fish head in the grill, all the sauce and juice in it, then wrap the tin paper, preferably seal it and keep it sealed。
5
I mean, I'm smart enough not to waste my resources and bake my potatoes
6
Get out! Get the top half of the tin paper. I'll cut it in the plateTin paper fish head Make Tips
The mackerel has a heavy taste in its head, and the pickle must be timed to get rid of it. When roasted, the tin paper is as tight as possible and baked under seal。