Accessories: shredded onion100g, minced garlic 25g, Jiang Mo10g, chopped green onion10g.
Seasoning:
1) stir-fried sauce (50g Hainan yellow light hot sauce, 5g Le Jia steamed fish soy sauce 15g, chopped pepper 10g, 25g vegetable oil, 5g lard 15g Le Jia chicken essence).
2) salt10g, carved wine10g (50g for flying water and 50g for casserole).
Steps:
1) Saute sauce (can be prefabricated)
Heat oil in a pan, stir-fry Jiang Mo garlic, add Hainan yellow lamp and chopped pepper and stir-fry, then add steamed fish, soy sauce and other seasonings to make sauce.
2) retting
Cut the fish head into 12- 14 pieces, add 50g of carved flowers and salt into boiling water, add the fish head, skim off the foam after the water is slightly boiled, put it into a 12-inch casserole, add shredded onion and carved flowers, and put them in order.
3) stew (6 minutes)
Sprinkle the fried sauce prepared in step 1, then add 30g steamed fish and soy sauce, cover the fire, simmer for about 6 minutes, and sprinkle with chopped green onion.
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