Casserole Fish Head
by British income
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash all kinds of fish or fish heads and remove the black film (completed in the vegetable market).
2. Cut into chunks or thick slices (thick slices are easier to cook).
3. Add accessory B (rice wine or rice wine, oyster sauce, dark soy sauce, rice vinegar, soybean paste, (chili sauce), sugar, sesame oil, hoisin sauce, marinate for 15 minutes, and finally add some cornstarch and mix well.
4. Stir a little oil and fragrant auxiliary A (small onion, garlic, green onion, ginger slice) and then spread red and green pointed chili diced.
5. Spread a layer of fish cubes on medium heat for about 6-10 minutes (a layer of fish for 6 minutes, depending on the amount of fish)
6. Sprinkle with chopped coriander, simmer for 2 minutes, and serve.
Tips:1. If it is fish head, choose reservoir fish, the fish quality is better.
2. Cut the fish into thick slices for easier cooking.
3. The marinating time is controlled at 15 minutes, too long will affect the taste of the fish itself.
4. Use shallow casserole for pots. If you can't eat it in time, serve it after heating slightly. The taste is fine.
5. If you are not suitable for spicy taste, you can omit the chili sauce.
