1. Prepare ingredients and seasonings.

2. Wash the fish head, pat dry; spread evenly with 2 teaspoons of steamed fish soy sauce and let it sit for 10 minutes.

3. Wash, peel and slice the pork belly.

4. Soak the potato noodles in warm water until soft. Rinse the tofu with water for a while and cut into pieces; wash the garlic and ginger and shred them; wash and chop the chives.

5. Chop the fish head into pieces, add appropriate amount of salt and cooking wine and marinate for 10 minutes, then mix well with cornstarch

6. Heat the oil in the pot, add tofu, Fry until both sides are slightly brown. Put the fried tofu into the clay pot and set aside.

7. Heat the oil in the pot, fry the fish head until brown on both sides; set aside.

8. Add remaining oil to the pot and sauté onion and ginger until fragrant. Add pork belly and stir-fry. Pour in the stock; add a little salt, pepper, and soy sauce and bring to a boil.

9. Add the fried fish head and bring to a boil. Transfer the boiled fish head and soup into the clay pot; bring to a boil over high heat and simmer over low heat for 20 minutes.

10. When the tofu is fragrant, add potato powder. Boil the fish head and season well. After 5 minutes, sprinkle in shredded garlic and turn off the heat.

Casserole fish head is a traditional Han dish and belongs to Jiangsu cuisine. Fish brain contains comprehensive and rich nutrients. The casserole fish head is made using casserole technology and tastes salty and delicious. The taste is fragrant, the meat is fresh and tender, the juice is thick and fresh, fresh but not fishy, ??fat but not greasy, the soup is as milky white as juice and as pure as snow.

Before 1982, fish head casserole was still a Xiaojiabiyu "hidden in the boudoir that no one knew about". It was not until October 1982 that 75 countries' envoys to China and their wives came to Tianmu Lake in Jiangsu Province and tasted it. This dish was deeply moved by its deliciousness, and the excitement was beyond words. They all drank soup instead of wine. It was after that banquet that the fish head in casserole became famous all over the world.

Tianmu Lake Casserole Fish Head means that there will be enough rain in a good year, and there will be more than enough. It is said that fish head casserole has been highly praised by many party and state leaders and favored by celebrities and Chinese and foreign guests.

Tianmu Lake Casserole Fish Head Soup is rich in juice and everyone who has tasted it praises its beauty. However, when it comes to its origin, few people know about it. Tianmu Lake’s casserole fish head is also called Shahe braised fish head. Tianmu Lake was originally called Shahe Reservoir. The reservoir is home to the bighead carp Shahe bighead carp. The Shahe bighead carp is large and strong, with delicate meat. The dishes made there are delicious and nutritious.