Casserole fish head (traditional Hu' nan cuisine)

Fish head in casserole is one of the representatives of Hunan cuisine, and it has become the favorite of many food lovers with its unique taste and unique taste. Next, let's learn how to make this delicious food.

Prepare materials

The following materials need to be prepared for making casserole fish heads:

1. Fresh fish head 1 (about 500g)

2. 50 grams of tofu skin

3. Appropriate amount of onion, ginger and garlic

4. Appropriate amount of dried peppers

5. Appropriate amount of cooking oil

6. Appropriate amount of salt

7. Appropriate amount of cooking wine

8. Appropriate amount of soy sauce

9. Moderate soy sauce

10. Appropriate amount of sugar

1 1. Appropriate amount of chicken essence

12. Appropriate water

operation sequence/order

1. Fish head treatment

First, clean the fish head and remove the gills and bones. Then wash the fish head and cut it in half for use.

2. Bean curd skin treatment

Cut the bean curd skin into pieces of appropriate size for later use.

3. Seasoning treatment

Chop onion, ginger and garlic, and cut dried Chili into small pieces for later use.

4. Cool the oil in the hot pot

Put the casserole on the fire, add a proper amount of oil, heat it, add onion, ginger, garlic and dried pepper and stir-fry until fragrant.

5. Stir fry fish heads

Put the fish head in a casserole, stir-fry for a while, add some cooking wine and stir well.

Add seasoning

Add appropriate amount of soy sauce, soy sauce, sugar and salt, and stir well.

7. Add water to boil

Add the right amount of water, not too much, just over the fish head. Cover the pot and boil, then simmer for about 20 minutes.

8. Add tofu skin

Put the cut tofu skin into the casserole and continue to cook for about 10 minutes.

9. Add chicken essence

Finally, add a proper amount of chicken essence and stir well.

Edible method

Take out the cooked fish head in the casserole and sprinkle with chopped green onion.