Braised fish head

Overview

How to cook Braised fish head at home

Tags

• hot dishes
• home cooking
• full banquet of manchu and han dynasties
• black bean chili sauce
• chicken essence
• garlic seeds
• grass carp head
• millet and peppercorns
• pork belly
• red bean paste
• white sugar
• chopped green onion
• ginger slices
• small red pepper

Ingredients

Steps

1. 1 Appropriate amount of pork belly, cut into thick slices and set aside. Take an appropriate amount of small red peppers, break them in the middle, and chop them into pieces for later use. Use an appropriate amount of grass carp head. Break the grass carp head in the middle and divide it into two parts. Remove the teeth of the grass carp, otherwise it will be bitter, then chop off the fins. Put the fish head into a basin, add appropriate amount of salt, mix well and marinate for 15 minutes.

   

2. 2 Heat the pot, add an appropriate amount of oil, light the pot, sprinkle a small amount of salt on the bottom of the pot to prevent the fried fish from sticking to the pot, put the fish head into the pot, and fry the fish head in two times. Turn the pot and simmer over low heat. After one side is fried, turn the fish head over and fry the other side. After the fish head is fried, take it out and set aside.

   

3. 3 Heat the pot and remove the oil. Light the pot, add slices of pork belly and stir-fry over low heat. Stir out the oil from the pork belly and stir out the aroma of the pork belly. After sautéing, add garlic seeds, ginger slices, millet peppercorns, and crushed red pepper and stir-fry over low heat. Stir in the water vapor from the dried chili pepper and stir out the aroma of all the auxiliary ingredients. Add an appropriate amount of stock and stir-fry together to bring out the sweetness and aroma of the chili. Add a spoonful of Pixian red bean paste and 2 spoons of Laoganma black bean chili sauce and stir-fry until the sauce is fragrant.

   

4. 4 Add the fish head, pour in a full spoonful of Erguotou wine, cover the pot and simmer over high heat for 15 seconds, then add an appropriate amount of stock (or water), then add an appropriate amount of pepper and dark soy sauce and cover the pot, simmer over high heat for 15 minutes, then pour in an appropriate amount of steamed fish soy sauce, until the soup is reduced to a suitable consistency, add an appropriate amount of chicken essence and white sugar, and then sprinkle in an appropriate amount of chopped green onion. It is delicious.

   

5. 5 Finished product pictures