Cantonese Style Raw Fish Head
1.
After the fish head is cleaned, cut into pieces, cut the shallots into large pieces, cut the ginger into pieces, wash and cut the coriander into sections
2.
.Wash the chopped fish heads, drain the water, dry them with coarse paper, and put them in a container.
3.
Pour the oil into the pot and heat it up, pour in dried shallots, minced ginger, chopped dried sea rice, tangerine peel and minced garlic, sauté until fragrant, then add the raw seasoning to make a sauce and let it cool for later use.
4.
Pour the sauce into the fish head container and mix well, then add 10 grams of cornstarch, mix well and marinate for 10 minutes.
5.
Pour oil in a casserole and heat up, add dried onions, ginger and garlic pieces and fry until fragrant. Place the marinated fish heads and spread out. Pour in 15 grams of Huadiao wine, cover and simmer for 18 minutes. Sprinkle with coriander Just add sesame oil to the pan.
Tips:
1. The bigger the fish head, the better it tastes;
2. There must be more garlic granules, in addition to improving the taste, but also preventing the fish head from sticky;
3. The addition of celery leaves is not only for aesthetics, the scent of celery leaves is very special, which increases the compound taste of the fish head, and prevents the fish head from sticking to the side of the casserole, which plays a role of isolation;
4. The cooking wine is fragrant. After the hot pot cover, the aroma evaporates more quickly. The pot cover should be cleaned in advance.
