Shawo fish head
Features: fresh and tender, aftertaste. It is a wonderful tonic, especially suitable for fall and winter.
Main ingredient: fish head, which is made of about 2 pounds of fathead fish
Practice: cooked in the 200 ℃ high-temperature Tsavo in the middle of the fire bureau, with the embellishment of green and red chili peppers, as well as the strong aroma of the special seasoning.
Shawo Fish Head Casserole with Pepper Sauce
Raw material: one big fish head (weighing about 1,000 grams)
Materials: 1 head, 4 cloves of garlic, 1 green and red chili pepper each, 20 grams of ginger (crushed), 20 grams of long green onion, 1 coriander
Seasonings: 8 grams of chicken broth, 20 grams of oyster sauce, 20 grams of fresh dew, 40 grams of black pepper juice, 10 grams of peanut sauce, 10 grams of eagle corn flour, 3 grams of sesame oil, 3 grams of pepper, 3 grams of pepper powder. grams, 3 grams of pepper, 20 grams of wine, 8 grams of refined salt, 2 grams of sugar.
Method:
1) first big fish head rinse clean, open side, coated with a little salt, carrot chicken powder, smeared with a little eagle corn flour.
2) will be sand nest burn enough heat, will be the sauce sauce mixing standby
3) put the head of the ingredients to add a little oil, put the fish head fried, and then put the sauce in the pot to burst until cooked, the side of the burst into the little oil, and then put the coriander with a lid to save the wine can be.
Pot Fish Head in Casserole
Information : 1 fish head
1 piece of vermicelli
3 slices of ginger
1 clove of garlic
1 egg
2 mushrooms
6-8 bean curd
1/2 broccoli
Seasoning : 1 tablespoon of soybean paste
Salt and a little soy sauce
Salt and soy sauce. p>Salt and light soy sauce
Method : (1) Soften the vermicelli and mushrooms and cut into small pieces.
(2) Cut the fish head into two pieces, marinate with a little soy sauce, wine and pepper
and then coat with egg and cornstarch and deep fry until golden brown
.
(3) Boil the broccoli, then cook the bean curd and vermicelli in the stock for about