How to make homemade soy sauce: (A lot of things are on sale now, which is so complicated. Do soy sauce, go to the store or supermarket to buy pillar sauce, seafood sauce and oyster sauce.
Stir 2 tablespoons of pillar sauce, seafood sauce and oyster sauce evenly, which is the home-cooked soy sauce (standby) we will use today.
Other materials: yellow rice wine (both cooking wine and white wine) 15g, and appropriate amount of black pepper.
1. Chop the fish head (about 5-6 cm) and marinate it with yellow wine, black pepper and prepared soy sauce for 20-30 minutes (standby).
2. Add vegetable oil to the casserole with fierce heat (smoke) (because you can cook this dish at home, you can add more oil to avoid pasting the bottom).
You'd better choose this cheap casserole to cook this raw pot. Although the appearance of this casserole is not amazing, the dishes made are much better than other casseroles. Of course, if it doesn't work, other casseroles will do. A complete collection of home-cooked dish practices
3. When the oil is heated to 100%, add ginger slices, garlic and onion and stir-fry until fragrant.
4. Put the head of pickled fish into the casserole, and pour the remaining soy sauce into the casserole.
5. Cover the casserole and simmer for 7 minutes.
Step 6 pour in yellow rice wine
7. Add red pepper and onion and turn it over quickly twice. This raw casserole fish head can be served.
Tip: This dish doesn't need salt, because the sauce is salty and light, which I think is just right. In addition, both red and white wine and white wine can be used as wine, and cooking wine is not limited to yellow wine. And don't turn off the fire in the middle of this dish, it must be fierce from beginning to end, so it is delicious!