First, deal with ingredients.
1, buy fresh big-headed silver carp in the market, let the merchants clean it up and chop it into large pieces. Buy silver carp as big as possible, there will be fish fat inside, which is very delicious. If the casserole is big enough, it can also be divided into two halves from the middle to bake the whole fish head.
2. After returning home, wash the fish head again, add cooking wine, shredded ginger, soy sauce, oyster sauce, pepper, appropriate sesame oil and a small amount of raw flour, mix well and marinate for half an hour to make the fish fully tasty.
3. Prepare other side dishes when pickling fish heads. Cut two or three onions into large pieces, slice one garlic, shred ginger, break green and red peppers into small pieces, and cut celery into small pieces. Put more onions and garlic, which is the essence of this dish.
Second, raw baked fish head.
1, put a few spoonfuls of cooking oil in the stew casserole, which is three times more than the usual cooking. When it is 60% hot, add onion, garlic and shredded ginger, stir-fry with low fire until the garlic is yellowish, and spread it evenly at the bottom of the casserole with a shovel.
2. Pour the fish head, add the marinated soup together, spread it evenly with chopsticks, turn it into a medium fire, put steamed fish soy sauce and white sugar in the bowl, stir it evenly and pour it on the fish, then pour a few spoonfuls of white wine (ordinary grain wine you usually drink) or beer along the pot.
3, cover the lid and bake for about 20 minutes. Don't leave people when making. If you smell burnt, just open the lid and put some white wine or beer. It is normal for the onion at the bottom to be burnt, but it will add flavor to this dish. Be careful not to burn it.
4. Pour in green pepper and celery, cover the pot and simmer for five or six minutes to turn off the fire.
In the same way, we can also cook roasted ribs, roast squab and roast pork belly, so we can do our own research. With a bowl of rice, it tastes delicious.