The casserole fish head
By VicentaLakin
The cold is normal in the winter in the north, so in the winter, cattle and sheep eat a lot to protect themselves from the cold. And don't forget to eat it more, better and cheaper than cattle and goats, with a simple pot of stew, a good meal, and more for the elderly and their children。
Recipe Recommendations
- fish half a
- green garlic a little
- onion appropriate amount
- Jiang appropriate amount
- red bell pepper appropriate amount
- garlic appropriate amount
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- soy sauce half a spoonful
- pepper appropriate amount
- peanut oil 2 tablespoons
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for The casserole fish head
1
The fish head is big. I've only used half of it to make this casserole. First, I'll grab the fish head with some wine and get rid of the smell。
2
Put peanut oil in the pot, put onions, ginger, pepper, garlic in the pot。
3
Put the fish head in, push the sauce up, fry the fish head, cook a spoon of wine。
4
Pump it in and cook it old and then add a proper amount of fresh water。
5
And you can try it。
6
And then it pours into the casserole, which is about 15 minutes slow, salinized, and continues to boil to fish, which is sour。
7
Add garlic seedlings and sweet red peppers to the table, so that the fire is off。
8
It's the best fish head in winter. Try it if it's simple or not complicated。
9
The finished product。
10
The finished product。The casserole fish head Make Tips
The larger the fish head, the better it tastes, and the fish head is rich in hydro-brain matter, and it can normally eat more properly. It tastes better with casseroles, which are cold in winter, warm and warm to the table。