Core Tip: The detailed introduction of Shawo fish head, the production methods and types of Shawo fish head, main materials and auxiliary materials, various raw materials, cooking methods, nutrition introduction of recipes, the practice of Shawo fish head, various nutrients, etc. Shawo Fish Head is a kind of Cantonese cuisine. The basic characteristics of Cantonese cuisine are: the meat of big fish head weighs about 2 Jin, pork is 4 Liang, mushrooms are 6, tofu is a little, vermicelli 10, ginger is 3 pieces, onion is 4 pieces, and water is about 2 1/2 cups to 3 cups. Ingredients: Big fish head with meat weighs about 2 Jin, pork is 4 Liang, mushrooms are 6, tofu is a little, vermicelli 10, ginger is 3, onion is 4, and water is about 212 to 3 cups of water.

Seasoning: 4 tablespoons of soy sauce, 3/4 tablespoons of sugar, 2 tablespoons of salt1,and 2 tablespoons of spicy bean paste1/(fried first).

Exercise:

(1) Wash the fish head, marinate it with wine and light soy sauce 1 tbsp each, and then fry it in a little oil for later use. Tofu can be fried a little.

(2) Slice the mushrooms and pork, wash the vermicelli, drain the water and tear it into small pieces.

(3) Saute ginger and onion in about 2 tbsp oil, add mushrooms and sliced meat, stir-fry slightly, add bean curd, fish head, tofu, seasoning and water, cook slightly, and put in a casserole.

(4) Put the vermicelli into a casserole, and cook until the vermicelli becomes discolored.