How to Make Fish Head Casserole with Bean Curd, How to Make Fish Head Casserole with Bean Curd

How to Make Fish Head Casserole with Rotting Bamboo

Ingredients

1 fish head

1/3 large red bell pepper

1/3 onion

1 red bell pepper

4 ginger slices

1 tablespoon of seafood sauce

1 tablespoon of soya sauce

1 tablespoon of cooking wine

1 tablespoon of oyster sauce

6 tablespoons of sugar

1 tablespoon of garlic

1 tablespoon of soya sauce

1 tablespoon of oyster sauce

Sugar (small spoon) 1 spoon

Garlic 6 pcs

Salty flavor

Simmering process

Twenty minutesConsumption

Normal Difficulty

Cut the head of the fish into pieces. Rub with a little salt and cooking wine and marinate for 10 minutes.

Cut the red pepper and onion into cubes, soak the bean curd in cool water for 20 minutes in advance and cut into pieces, and mince the garlic.

Fish head surface sticky with a little cornstarch,

On the pot into the appropriate amount of oil heating.

Fry the fish head until golden brown on both sides.

Add the bamboo strips and fry for a short while.

Take a bowl and add a tablespoon of seafood sauce, soy sauce, cooking wine, oyster sauce, sugar, and about half a bowl of water and mix well.

Saute the ginger and garlic in a pan,

Add the pan-fried fish head and bean curd bamboo.

Add the seasoned spiced sauce ingredients.

Add the big red peppers and cook slightly.

Heat a little oil in a casserole dish and add the onion cubes to the base.

Then add the roti and fish head to the pan, cover and simmer on low heat for two minutes.

Finished product.