Fish head and taro stew

Prepare the ingredients: half a fish head, half a taro, a little green onion, an appropriate amount of ginger, and a little starch.

Prepare ingredients: appropriate amount of oil and salt, a little cooking wine, and a little oyster sauce.

Detailed instructions:

1. Wash the taro and cut into thick pieces for later use.

2. Let the store help cut the fish head, take it back, wash it and dry it with kitchen paper for later use.

3. Add a little oil to the taro pieces, mix well, and put them into the air fryer. (If not, you can also fry it in a pan until golden brown on both sides).

4. Place in the air fryer preheated to 180 degrees, turn over every 10 minutes, and bake for 20 minutes. (Taro will taste more delicious if fried or roasted).

5. While the taro is roasting, let’s fry the fish soup first, sprinkle a layer of starch on the surface, heat the pan with cold oil and fry the fish head until both sides are golden brown.

6. Add the green onion and ginger to the hot pan with cold oil and stir-fry until fragrant.

7. Add the fish heads that have been fried in advance and stir-fry until fragrant.

8. Add a little cooking wine to remove the fishy smell and a little oyster sauce to enhance the freshness.

9. Add a little water and boil.

10. Put the taro roasted in the air fryer into the bottom of the casserole.

11. Pour the boiled fish heads into the pot, cover with a lid and cook over high heat for 5 minutes. Finally, add a little salt and mix well.

Serve it hot and sprinkle with some coriander segments to garnish and enjoy. This is a home-cooked version of fish head and taro stew. The fish head made in this way is delicious and delicious. The taro absorbs the fish head soup and becomes glutinous and delicious. It is very appetizing and delicious. It is high in nutrients and high in calories. It is perfect to eat as a tonic in cold weather. Our whole family loves to eat this fish head taro dish. Every time I cook a pot, there is no soup left.