Lazy version of crispy braised hairtail fish head—automatic cooking pot recipe

Overview

The skull of hairtail is hard and lacks meat, so it is usually the part that people throw away, but many of the discarded ingredients are actually rich in nutritional value. This dish uses the uniqueness of the crispy pot key to braise the fish head and capture the salty and fresh taste. The essence of eating meat is not as good as eating fish, and eating fish is more expensive than eating fish heads. This allows you to save as much as possible when buying hairtail in the future, while also finding another flavor to accompany your meal.

Tags

• hot dishes
• amount of water
• aniseed
• cabbage
• cooking wine
• hairtail fish head
• kelp
• lotus root
• oil
• old soy sauce
• onions
• pork belly
• rock sugar
• vinegar
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 Cut off a small part of the fish body with the hairtail headband, remove the gills and wash them, and use scissors to cut off the fins; (There is a silvery film on the fish body, do not scrape it off)

   

2. 2 Slice the pork belly, wash the fresh kelp, peel and cut the lotus root into pieces (or add it whole);

   

3. 3 Pour oil into the pot, add ginger, green onions, pork belly slices, hairtail fish heads and tail, kelp, cabbage on top, dark soy sauce, cooking wine, vinegar, sugar and water (1200 ml in total including all liquid seasonings);

   

4. 4 Cover the pot and press the [Crispy Pork] or [Crispy Pot] button to start the automatic cooking program;

   

5. 5 When cooking is complete, carefully take out the ingredients, cut them into pieces, put them on a plate, and pour the soup over them.