Fish heads are the best part of a fish and there are so many ways to make them.

Today, I'm going to introduce a waterless version of fish head that I've made many times, but it requires a casserole dish.

Not put a drop of water fish head practice, tender and smooth, unlocking the fat head of another fancy way to eat

As one of the four big fish, if you want to fish head delicious to rank, fat head of fish and is the first place. Chinese people often say that eating fish head people seek, eat more fish will become smart, in eating a fish first pick fish head to start people absolutely know how to eat fish. The best time to eat fathead fish is in the fall and winter, when its head is rich in gelatinous, tender and delicious meat. The deliciousness of the head of the fathead minnow has also been documented in Li Shizhen's Compendium of Materia Medica: "The beauty of bighead carp lies in the head."

While the head of the fish does not have much meat, but full of gelatinous feeling of the fish brain soft and smooth if frozen, to suck to eat to feel its richness, fish "face" meat is also the essence of the head of the meat, known as the "walnut meat" in the head of the fat head of the fish in the throat and gills connected to the point of a fat head of only one fish. This is the most tender fish meat here.

Fathead fish made into fish head soup or chopped pepper fish head is very tasty, fathead fish in China is one of the most famous origin is the Chagan Lake, since the Liao Dynasty began in the Chagan Lake often held in the rows of oversized fish feasts. Now every year in winter Chagan Lake winter fishing, fathead fish is the winter fishing in the main event, the first fathead fish out of the lake will even be shot at a high price, Chagan Lake fathead fish is also a local specialty and geographical indications products.

When it comes to eating fish head, folklore has circulated Mr. Liang Qichao eating fish head story, it is said that he loves to eat fat head fish head is good at making fish brain soup, good fish brain soup crystal white, like glue like jelly, and even this dish because of him and known as the Liang Gong brain, I don't know if this dish to today has been passed down.

Eat fat head fish head, it taste fresh in the first place, so whether it is stewed soup braised or casserole fish head or chopped pepper fish head only need a little hair on the head. Fat head of fish there is a fancy way, do not put a drop of water, with a casserole fish head, pad into the onion, ginger, garlic, etc., pour oil and fire the fish head to the casserole heat simmering cooked, this approach to the fish head meat because there is no water simmering, the meat exceptionally tasty.

Instruments: fat head of fish head ginger shallots garlic onions onions white pepper pepper green garlic salt soy sauce wine chopped pepper dry chili peppers

Steps: the head of the fish cleaned and cut in half, as long as half of the head of the fish; head of the fish with white pepper salt marinade for half an hour or more;

wiped the casserole perimeter of the fish, the bottom of the casserole cushion into the garlic, ginger and green onions;

and then cushioned a layer of onion, the cooking oil poured in;

This practice is not added water casserole meat is exceptionally tasty. Pour in cooking oil;

Place the fish head into the casserole, sprinkle some chopped peppers into it;

Turn the heat to medium-low, pour some cooking wine along the perimeter of the casserole when you hear the sound of the pot;

Turn the heat to medium-low until the fish head meat turns white, then turn off the heat and sprinkle with minced cilantro, minced green garlic, and dried chili peppers. The main purpose is to arrange the plate looks good, as for the vegetables can also add all kinds of your favorite vegetables.

This casserole fish head is particularly fragrant and tender. If you have a charcoal stove, you can put this casserole fish head on it and eat it slowly.

Because of the delicious meat of the fathead fish, it is also said that the fathead fish is compared to meat buns. However, it is indeed a good choice to have a steaming pot of fathead fish head pot to fill the cold emptiness in the cold winter.