Fish head in casserole

Big fish head in casserole

Raw materials for making big fish head in casserole

One head of silver carp (Hypophthalmichthys molitrix) 700 g, 45 g of winter bamboo shoots, 5 pieces of vermicelli, 20 g of Shuifa mushroom, a little scallion, 20 g of diced soy sauce, 60 g of yellow rice wine, 2 pieces of ginger, a little sugar, 20 g of white sugar, a little monosodium glutamate, 125 g of soy sauce, 200 g of clear soup and 20 g of sesame oil.

Steps of making big fish head in casserole

1. Clean the fish head (fresh water fish) and wash it. In the place with thick meat, cut it with a knife and put it into soy sauce.

2. In a pig oil pan, put the fish head in, fry it on both sides, add green onion and ginger, cover the pan and simmer for a while. Add soy sauce, sugar and clear soup, bring to a boil over high heat, then turn to warm heat for about half an hour to make it well cooked. Finally, add water mushroom, diced oil, flour, sugar, roll, and pour sesame oil, add monosodium glutamate to the pot.

Fish head in casserole

Big fish head in casserole is a dish. The main ingredients are big silver carp head and winter bamboo shoots.

Method:

1. Fish head (to choose fresh water fish) clean, wash, in the meat thick place, with a knife, into the soy sauce immersion flavor.

2. In a pig oil pan, fry the fish head on both sides, add green onion and ginger, cover the pan and simmer for a while. Add soy sauce, sugar and clear soup, bring to a boil over high heat, then turn to warm heat for about half an hour to make it well cooked. Finally, add water mushroom, diced oil, flour, sugar, roll, and pour sesame oil, add monosodium glutamate to the pot.

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