curry fish head
Yesterday, Tuotuo's father distributed dozens of kilograms of fish to his company. When they took it home, the fish was not very fresh. If it was used to make soup, the soup would not be delicious. It would be a pity to throw it away. After thinking about it, he decided to make a curry fish head. The heavy taste can usually cover up the fishy taste, so there are not very fresh fish at home, which can be used to make braised spicy curry and the like. Friends who like it can try it.
Recipe Recommendations
- fish head appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- celery appropriate amount
- chaotianjiao appropriate amount
- curry appropriate amount
Steps for curry fish head
1
Shred ginger, minced garlic, cut celery obliquely into sections, cut fresh red peppers in circles, and make a box of Baimengduo curry.
2
Cut the fish heads in pairs, remove the gills and wash them.
3
Pour appropriate amount of oil into a frying pan, heat until 90% heat, add in the fish head and fry until golden brown on both sides.
4
Spread the fish head open, add ginger, garlic and other seasonings and fry for a while.
5
Pour in half a pot of water, divide the curry into small pieces, add a small amount of salt, two teaspoons of cooking wine, and a large teaspoon of vinegar. After boiling over high heat, simmer over low heat for 10 minutes. When the soup is thick and the water is semi-dry, you can take out the pot and serve on a plate.