Casserole fish head pot
Overview
In winter in the north, coldness is normal, so a lot of beef and mutton are eaten in winter to resist the severe cold. Don’t forget to eat more beef and sheep. It is better than beef and mutton, and the price is cheaper. It can be simply stewed in one pot. It is delicious and nutritious. The elderly and children should eat more of it.
Tags
Ingredients
Steps
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The fish head is very big, so I only used half of it to make this casserole. I first used cooking wine to catch the fish head to get rid of the earthy smell.
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Put peanut oil in the pot, and put all the onions, ginger, pepper, and garlic into the pot.
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Add the fish head together, push the seasoning to the side, fry the fish head slightly, and add a spoonful of cooking wine.
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Pour in light soy sauce and dark soy sauce and cook, then add appropriate amount of water.
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Then add a spoonful of brown sugar and season to taste. The fish stewed with brown sugar and white sugar will taste different. You can try it.
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Then pour it into a casserole, simmer slowly for about 15 minutes, add salt to taste, and continue to simmer until the fish soup is thick.
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Add green garlic sprouts and sweet red pepper to adjust the color, turn off the heat and serve directly.
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The most suitable fish head stew for winter, it’s simple and not complicated, so give it a try.
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Finished product.
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Finished product.
