Casserole fish head is a traditional famous dish in Jiangsu. The most delicious casserole fish head belongs to Tianmu Lake fish head in Liyang, and the sauce is milky and delicious. It is difficult to eat the classic Tianmu Lake fish head. Many Tianmu Lake fish heads are counterfeit. What is a boiled fish head? It is the fish transported from different places. After soaking in Tianmu Lake for a few days, it is a fake fish head of Tianmu Lake, which actually tastes very different.
Make a casserole fish head today. Although it is not as delicious as the pure Tianmu Lake fish head, it tastes delicious. The secret of eating fish head in casserole is that the fish head should be fried first, and the silver carp head should be used, so that the soup is milky and delicious.
Raw materials: 600g of silver carp head, proper red coloring, 3 eggs, 20g of Xiami Music, 50g of ginger slices15g, 60g of soaked mushrooms, 50g of Chinese cabbage (blanched)1000g, proper comprehensive chafing dish ingredients, proper soybean oil skin and 50g of garlic yellow.
Pickling materials: appropriate amount of salt, appropriate amount of black pepper and appropriate wine brewing.
Seasoning: 3 tbsps oil consumption, 2 tbsps sand tea sauce, 2 tsps salt 1 tsp sugar 1 tsp black pepper1tsp water 1500ml.
Practice:
Step 1: After the silver carp head is cleaned, sprinkle salt, black pepper and distiller's grains on both sides, and let stand for 5 minutes to marinate for taste.
Pickling the fish head can remove the fishy smell and taste it.
Step 2: After curing, sprinkle a thin layer of red powder on both sides.
Step 3: Put the fish head into a gas frying pan, spray oil on the surface, and let it gas at 200℃ 15 minutes, and set aside. You can also fry it in the pot.
Step 4: Heat the chafing dish, pour in 2 tablespoons of oil, put in the egg liquid and stir-fry, keep frying until the egg is golden yellow and close to the coke, and the oil bubbles out, and take off the egg crisp for reserve.
Step 5: Add 1 tbsp oil to the original pot, add ginger slices, Xiami Music and soaked mushrooms and stir-fry until tender.
Step 6: Add all condiments, 3 tablespoons oil consumption, 2 tablespoons sand tea sauce, 2 teaspoons salt 1 teaspoon sugar 1 teaspoon black pepper1teaspoon water 1500ml and boil until boiling.
Step 7: After boiling, turn to slow fire and cook again.
Step 8: Put in the boiled cabbage.
Step 9: Put the fried fish head in the pot again.
Step 10: put the hot pot ingredients straight, which can be bought in the shopping mall, and put whatever you like.
Step 1 1: Add the fried egg crisp in front.
Step 12: Decorate with chopped garlic.
Step 13: Boil the fish head again with slow fire.
A big iron pot casserole fish head and a bowl of rice will do for the whole family.
The above is the practice of professional casserole fish head, with more ingredients and added according to its own taste. A pot of fish head like that is very comfortable to eat, and relatives say it is delicious. If you don't like so many ingredients, you can just have a fish head, which is also very delicious.
It is very likely that some people think that my casserole fish head tastes impure. With so many ingredients added, the delicious fish can't be eaten. But I am just the opposite. I use the delicious fish head to supplement the taste of other ingredients. A pot is delicious. However, it is important to make fish head in casserole. No matter how you do it, the fish head needs to be fried, so that the fish head soup made in that way will be thick and milky. Love this casserole fish head, try it quickly!