Red-burned fish head
By VicentaLakin
Dad bought a 5-pound fathead, used to be a pepper chophead, thinking about a new taste, and it turned out pretty good. The fish head is pasted, the soup is so rich, it's so good, it's not funny. In two days at last。
Recipe Recommendations
- fat head fish appropriate amount
- ham sausage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- Pi County bean paste appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Red-burned fish head
1
Fat head fish one, cut open from the middle and soak salt. Look at the back。
2
The onions are cut into little pieces, the garlic is shredded, the ham intestines are cut, and soy sauce is appropriate。
3
It's oiled in a pot, and it's fried in a pickled fish head when it's 50% hot, and it's turned yellow on one side and made on the other。
4
It's about ten minutes away。
5
A little bottom oil is left in the frying pan, and when it's hot, it's in the ginger, garlic and ham and sausage。
6
Then the soybean sauce continues to be fried, and when the red oil comes out, it's better with fresh water。
7
The water boiled down into the fish head and turned into a small fire. It's salty enough, I'm not salting。
8
There's some wine in the house, so I can get some fresh. If you can put some sugar on it, you'll have a nicer sauce。
9
A fragrance of fragrance will be ready