Don't only fish head and tofu together with the soup to drink, try this delicious casserole baked fish head, the whole process does not add water, the fish is tender and flavorful, the practice is simple and easy to learn.
Materials:
Chub head, onions, scallions, salt, soy sauce, soy sauce, oyster sauce, sugar, vinegar, cooking wine, oil.
Practice:
Wash the fish head with water, clean the black membrane on top of the fish belly, and then chop the fish head into small pieces.
Slice the scallion into small pieces, and cut the onion into small pieces and set aside.
Add salt, soy sauce, soy sauce, oyster sauce, thirteen spices, a little bit of sugar and vinegar to the fish pieces, scrub them well with your hands, and marinate the fish pieces for 15 minutes to make them taste good.
Pour the chopped onion cubes and sliced scallions into the casserole.
Arrange the marinated fish heads in the casserole dish and drizzle with a moderate amount of cooking oil.
Cover the pan and cook gently over low heat for 40 minutes.
Open the lid and use a spoon to drizzle the stock over the top layer of fish heads.
Turn off the heat, sprinkle green garlic segments and shredded red chili pepper as garnish, this casserole baked fish head is ready, the flavor is strong, the meat is tender.