Ingredients

Half a fish head with big head, 2 mushrooms, 1/4 Chinese cabbage, 1/2 chili pepper, 2500cc stock, 8 fish plates, 3 bamboo wheels, 1 green garlic, 1 bunch of vermicelli, 2 tbsp black bean curd, 1 tbsp soya sauce, 1 tsp sugar, 1/2 tsp mushroom seasoning, 1/4 tsp white pepper, 2 tbsp salad oil, 1 tbsp sesame oil. 1 tbsp sesame oil

How to make

1. Wash the fish head, marinate it in the marinade for 30 minutes, put it into a frying pan with 150℃ oil and fry it for about 8 minutes to dry it out, then set aside.

2. Soak the mushrooms in water and slice; soak the vermicelli in water until soft; cut the cabbage into bite-sized pieces; cut the garlic into julienne strips; remove the seeds from the chili peppers and slice; set aside.

3. Heat another pan, put the mushrooms and chili pepper slices into the frying pan and stir-fry for about 30 seconds, then pour in the broth and soy sauce, sugar, mushroom seasoning, and white pepper and stir well.

4. Add the fish head, mushroom, cabbage, fish plate, bamboo wheel and the ingredients of Method 3 and cook for about 20 minutes, then pour the whole thing into the casserole dish and put in the winter noodles, then put the shredded green garlic on top of the fish head.

5. Heat a separate pan, add the salad oil and sesame oil, and pour it over the fish head to flavor the garlic.

Fish head casserole recipe 2,

Ingredients

"Chub head: half", "Chinese cabbage: 1 medium", "Dried shiitake mushrooms: 6 stems (soaked)", "Taro: 1 medium", "Fish plate: moderate", "Garlic: 2-3", "Carrot: moderate", "Japanese soy sauce: Shizuoka bonito: 5 tbsp", "White pepper: moderate", "Boiling water: moderate".

How to make it

1: All ingredients

2: Wash and dry the head of the fish, pour a little rice wine over it and marinate for 10 minutes. Peel the taro and cut into pieces. Fry the taro in a pan with 3 tbsp oil until the surface is charred, then remove from the pan.

3: In a casserole dish, add cabbage, shiitake mushrooms, green garlic, fish plate, carrots, taro pieces, top with fried fish head, add boiling water, quench Japanese style soy sauce sauce_Shizuoka bonito, bring to a boil over medium-high heat, then lower the heat to medium low and simmer for 15 minutes, then sprinkle with green garlic cloves and pepper before removing from the pan.

做法三，低脂砂锅鱼头

材料

"台东金针花 适量","鱼头 一个","扁鱼 2片","干香菇 3朵","蒜头 2颗","高汤 1500cc","白菜 半颗","木耳 适量","米酒 少许","盐 适量","沙茶酱 2大匙","肉片 适量","火锅料 Some meat slices", "Hotpot cooking ingredients", "Some tofu", "Some enoki mushrooms", "Some vinegar", "Some soy sauce", "Some white pepper"

How to make it

1: Combine Taitung enoki mushrooms, flatfish, and other ingredients. Dried shiitake mushrooms are softened, and garlic is added. Dried mushrooms softened, garlic flattened

2: Prepare the ingredients

3: Flatfish. Dried mushrooms, shredded, and garlic in a pan on low heat, then drizzle rice wine, vinegar, and water along the sides of the pan. Vinegar. Pour rice wine, vinegar and soy sauce along the sides of the pan and stir

4: Pour in the stock. Fish head. Cabbage simmering soup, boiling water, seasoned with salt, add Taitung golden needle flower. Fungus. Tofu. Add the hot pot ingredients. Sliced meat. Mushrooms... Add sriracha sauce, white pepper and serve. Add white pepper and serve