Materials used; ?
One or a half fish heads, five garlic cloves, two large pieces of ginger, five dried peppers, two tablespoons of soy sauce, one tablespoon of soy sauce 1 tablespoon, two tablespoons of cooking wine, sugar 15g, parsley 1 root, two onions and raw flour 10g.
Manufacturing steps;
1. Marinate the fish head with cooking wine, salt, ginger and garlic slices and pepper for more than 30 minutes. If there is enough time, the marinating time can be postponed, and the salt can only be tasted when it is on the fish head.
2. The casserole is ready, the onion is cut to cover the bottom, then the garlic cloves and ginger slices are covered with a layer, and then the dried peppers are put on. If you don't like spicy food, you can skip it.
3. Wipe the salted fish head with raw flour.
4. Then heat the oil in the pot, don't save too much, and fry the fish head until crisp and golden.
5. Take out the fried fish head and put it directly into the casserole with the bottom laid. Put sugar and soy sauce first, then pour in two spoonfuls of fried hot oil, pour in cooking wine and soy sauce, cover the lid and boil over high heat, then stew for 10 minutes.
6. Sprinkle coriander in the pan, perfect.
Summarize; The dry pot fat fish head without adding a drop of water has no earthy smell and is very delicious, so I fell in love with the practice of freshwater fish. ?