I especially like home-cooked stewed fish. I have cooked whole fish once before, and my friends like to eat it when they get together at home. This time, I stew a fish head alone and add some more delicious fungi. The fish is delicious, and the soup is bibimbap. It's delicious?
Materials?
Fish head 1 piece
3 tablespoons of cooking wine
3 grams of salt
5 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
Rock sugar is 5 yuan
2-3 tablespoons of bean paste
2 dried red peppers
Spiced powder 1 spoon
Thirteen incense 1 spoon
scallion
Ginger 3 tablets
Garlic 4 cloves
fragrant mushroom
Enoki Mushroom
starch noodles
Doupao
coriander
How to cook fish head at home?
Prepare a fish head, thaw and dry (fresh is better, just wash and dry)
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Wash Flammulina velutipes and Lentinus edodes, cut onion into sections, slice ginger and garlic.
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Wash the beans and drain them.
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Soak the vermicelli in advance
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Add oil to the pan and fry the fish head on both sides until golden brown. Be careful not to be crushed.
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Take another pan, add a little base oil and stir-fry onion, ginger and garlic.
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Stir-fry mushrooms and dried peppers.
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Prepare bean paste
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Prepare other seasonings
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Put the fried fish head on the mushroom, add water to less than half of the fish body, add all seasonings except rock sugar, bring to a boil with high fire, and then turn to medium heat for stewing for half an hour.
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Add Flammulina velutipes and bean curd, and continue to stew for 20 minutes.
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Add rock sugar
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Add the soaked vermicelli, and continue to stew over high fire15min.
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Turn off the heat and add chopped green onion and parsley.
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