Shengjie Fish Head Casserole, Guangdong has a household name fish head dish, in restaurants and stalls have a high popularity, just hear it make "jelly" sound will be mouth watering, so the name of the raw jelly fish head casserole, home to do it is also very simple. The whole process does not use a drop of water, all rely on the fish head's own moisture to bake cooked, tender and fresh meat, even with the casserole on the table, the lid can not suppress the aroma!

How to make raw jelly fish head casserole:

1, the preparation of ingredients: 800 grams of fish head, 50 grams of red onion, 15 grams of ginger, 15 grams of garlic, 50 grams of celery, 8 grams of pickled peppercorns, 10 grams of red peppercorns, pepper 1 grams of white wine (rice wine) 5 milliliters of soy sauce 10 milliliters of salt 2 grams of cornstarch 10 grams of oyster sauce 3 grams of cilantro moderate amount of sesame oil a little bit; fish head cleaned and chopped into blocks The small red onion is cut into small cloves, garlic is sliced, ginger is chopped, red pepper, pickled rice pepper, celery is also cut into good standby.

2, pepper, soy sauce, oyster sauce, salt, cornstarch, white wine, ginger mixed and stirred well, smeared on the fish head, marinated for about half an hour.

3, earth casserole in a slightly wider oil, burned to seventy percent of the heat, put the red onion, ginger, garlic, pickled rice pepper, red pepper pieces, celery stalks burst incense.

4, spread the celery leaves around the casserole, then put the fish head, pour the marinade; cover the lid and turn on low heat jelly for five minutes, pour the wine on the casserole lid, let the wine run along the lid to the inside of the casserole, bake for 3 minutes; turn off the heat, open the lid, put the celery leaves, cilantro leaves and red pepper julienne, drizzle with sesame oil to moisten.

5, out of the pot, plate.