Braised Fish Head in Casserole

Braised Fish Head in Casserole

Introduction:

Production steps:

Step 1: wash and split the fish head, change the knife where the meat is thick, and cut the tofu into pieces

Step 2: sprinkle a little salt and chicken powder on the washed fish head, color the fish face with soy sauce, and sprinkle a little dry starch for use

Step 3: prepare onion, ginger and garlic star anise

Step 4: deep fry scallion, ginger, garlic and star anise until they are yellow and fragrant. Then put them into a casserole and add coriander

Step 5: fried fish head

Step 6: place the fried fish head and tofu in the sand pot in step 4

Step 7: put the lard under the net pot into onion, ginger, garlic, millet, pepper, pepper shell and other materials, and saute until fragrant. Water and all the seasonings

Step 8: pour the soup into the casserole

Step 9: cover and bring to a boil over high heat. Simmer over medium heat for 10 minutes

Step 10: simmer the soup sticky tofu into a honeycomb, cook less vinegar to remove the fishy, greasy and fragrant, sprinkle some coriander

Materials required:

Fish head: 2.5 Jin

Water tofu: 1 jin

Onion, ginger and garlic: right amount

Star anise: 3

Millet pepper: a handful

Capsicum shell: a handful

Soy sauce: moderate

Meijixian: moderate

Steamed fish soy sauce: right amount

Aged vinegar: right amount

Chicken powder: 3 G

MSG: 3 G

Thirteen spices: 5g

Cumin noodles: 3 G

Black pepper noodles: 5g

Salt: 3 G

Note: 1. Cook less mature vinegar to remove fishy and greasy smell. 2. Simmer the fish head until sticky, and the heat is the best

Production difficulty: simple

Process: simmer

Production time: 20 minutes

Taste: medium spicy