I especially like home-cooked stewed fish. I have cooked whole fish once before, and my friends like to eat it when they get together at home. This time, a fish head was stewed separately and some delicious fungi were added. The fish is delicious and the soup is bibimbap. Does it taste good？
Materials?
1 fish head
3 tablespoons cooking wine
3 grams of salt
5 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
Rock sugar 5 yuan
2-3 tablespoons bean paste
2 dried red peppers
Spiced powder 1 spoon
Thirteen incense 1 spoon
verdant
3 slices of ginger
Garlic 4 cloves
Mushroom
Enoki Mushroom
fans
Doupao
coriander
How to cook fish heads at home?
Prepare a fish head, thaw it and dry it (fresh is better, just wash it and dry it)
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Wash Flammulina velutipes and Lentinus edodes, cut onion into sections, and slice ginger and garlic.
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Wash the beans and drain.
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Pre-soaked vermicelli
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Add oil to the pan and fry the fish head on both sides until golden brown. Be careful not to be crushed.
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Take another pot, add a little base oil, add onion, ginger and garlic and stir fry.
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Sauté ed mushrooms and dried peppers.
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Prepare bean paste
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Prepare other seasonings
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Put the fried fish head on the mushroom, add water until the fish body is less than half, add all seasonings except rock sugar, boil over high fire, and then simmer for half an hour on medium heat.
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Add Flammulina velutipes and bean curd, and continue to stew for 20 minutes.
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Add rock sugar
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Add the soaked vermicelli and continue stewing for 15 minutes.
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Turn off the heat and add chopped green onion and coriander.
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