For this casserole fish head, I chose the silver carp head of the Three Gorges (chubby fish). Silver carp is rich in meat and nutrients necessary for protein and human body. It is not only a favorite edible fish, but also a good health food.
Composition:
Silver carp head of Three Gorges fish, a little pork belly, garlic 1, ginger 1, 3 teaspoons of oil, 2 teaspoons of steamed fish soy sauce, 4 pieces of tofu, potato noodles 100g, 2 shallots, soup 1 bowl, proper amount of salt and 2 teaspoons of black pepper.
Steps:
1, prepare the ingredients.
2. Wash the fish head and drain the water; Wipe with 2 teaspoons of steamed fish sauce and let stand for 10 minute.
3. Wash, peel and slice pork belly.
4. Soak potato flour in warm water until it becomes soft.
5. Wash the tofu with water for a while and cut into pieces; Wash and shred garlic and ginger; Wash shallots and dice them.
6. Heat oil in the pot, add tofu and fry until both sides are slightly yellow. Put the fried tofu in a casserole for later use.
7. Heat oil in the pot and fry fish heads on both sides; Put it in reserve.
8. There is oil left in the pot, saute shallots and ginger.
9. Pour pork belly and stir fry.
10, pour the broth; Add a little salt, pepper and soy sauce and bring to a boil.
1 1. Add the fried fish head and bring to a boil. Move the cooked fish head together with the soup into a casserole; Bring the fire to the boil and stew for 20 minutes.
12, when tofu is tasty, add potato powder.
13. Cook the fish head and adjust the taste. After 5 minutes, sprinkle with shredded garlic and turn off the heat.