Sour casserole fish head

Last night at home watching the old TV show. Look at the gas, Mom. It mentions a casserole head. The saline water from the pickles made of sour vegetables, and the big cabbage pickled it, made this simple and delicious sour fish head, is really delicious。

Recipe Recommendations

Fat fish head a
pakchoi half a
celery a
shallots second root
Jiang half a
garlic of 3
tomatoes a
mushrooms 4 flowers
salad oil half a spoonful
pork plate oil a spoonful
salt a little
white pepper half a spoonful
cooking wine half a spoonful
corn starch a spoonful
Laoyanshui two spoons

salty and fresh
stewed
half an hour
simple

Steps for Sour casserole fish head

Make this dish with a sour soul. Fresh cabbage leaves, freshly swirled salt water out of the pickle table and made the cabbage for more than two hours。

The mushrooms wash the slices。

Clean the fish head, cut half, salt and wine for half an hour. Must be clean。

Fat fish heads are washed clean, salt and wine made for half an hour. Pillard oils and pull oils are mixed. Prepare a slipper and a spoon to fry it with a little fire, with a spoon pouring hot oil on the head of the fish, which is equally heated. Blow it up。

Put water in the casserole. Celery leaves. Little onions. The fire boils it。

Put it in the fried fish head and boil it again。

Hit the sparkling little fire。

Get some fish if you're too crowded. Put salt and water starch. Stand by。

Then let's put tomatoes and pickled sour sauce on the fire for half an hour with salt and pepper。

Let's start a fire and put it in the fish for three minutes。

Celery leaves and onions. Shut the fire for five minutes。

Delicious。