classification: life > > Gourmet/cooking

Analysis:

Shawo fish head

Features: fresh, fragrant, tender and memorable. It is an excellent tonic, especially suitable for autumn and winter.

main ingredient: fish head, which is about 2 kg of chubby fish.

Practice: it is cooked locally in a sand nest at a high temperature of 2℃, decorated with green and red peppers and fragrant with special seasonings.

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Raw materials: a big fish head (weighing about 1g)

Ingredients: 4 pieces of garlic, 1 green pepper each.

Preparation method:

1) First, rinse the big fish head, open the edges, coat it with a little salt, Jiale chicken powder and a little eagle corn powder.

2) Heat the sand nest sufficiently, and adjust the clay pot sauce for later use

3) Add a little oil to the discharge head, fry the fish head until fragrant, then add the clay pot sauce until it is cooked, add a little oil while frying, and then add the coriander and cover it with wine.

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Material: 1 fish head

1 vermicelli

3 ginger slices

1 garlic

.

(2) Cut the fish head in half, marinate it with a little light soy sauce, wine and pepper

, dip it in eggs and cornflour, and then fry it in wok until it is golden

.

(3) Cook the broccoli, scoop it up, and then cook the bean curd and vermicelli with soup for about

one minute.

(4) Retell the fish head and add three tablespoons of water and seasoning for one minute.

(5) Put the broccoli, vermicelli and bean curd into the bottom of the casserole, then add the fish

head and simmer for two to three minutes.

Note: (1) If the fried fish head is too greasy, you can reduce the amount of oil used.

Fry it until it is golden, but the color will be slightly uneven.

original finishing of Komatsu's blog. Please indicate the reprint.