Scrambling fish heads
By VicentaLakin
The fish head is made of fat fish head, pre-empted with seafood sauce, kettle oil, pepper powder, etc., put into the pot, cooking without a drop of water, all cooked with the water of the fish's own, the fish is tender, the sauce is fully in the fish's meat and taste. Picking up a piece, lubricated oil, fragrance, one of the entrance buds is tremors, super glamorous satisfaction, and sweeping through this whole day of fatigue。
Recipe Recommendations
- fat head fish 500 grams
- sand ginger 30 grams
- seafood sauce 15～20 grams
- oyster sauce 10 ml
- salt 2 grams
- pepper 1 gram
- sesame oil 3 ml
- starch 8 grams
- soy sauce 5 ml
- liquor 5 ml
- salty and fresh
- braised
- an hour
- senior
Steps for Scrambling fish heads
1
The fish head is clean, go to the larvae and cut into pieces。
2
Scratch with pickled white wine and salt, remove the smell and wash it with fresh water。
3
After washing, the dry moisture must be controlled and the surface water can be sucked from kitchen paper towels。
4
Put in all the sauce except garlic (shell lasts), evenly mixed, pickled for 10-15 minutes。
5
Pour oil in the pot, put garlic in it, press the "dry pot" button, and put a lid on it。
6
Scrambled fish bands and pressed the "Chicken" button。
7
After that time, some peppers and spices will be sprayed and covered in a pan for one minute。