Casserole Fish Head Casserole
1.
Prepare the ingredients.
2.
Prepare the seasoning.
3.
Wash the fish head and dry it with water; spread with 2 teaspoons of steamed fish soy sauce, and let stand for 10 minutes.
4.
Wash the pork belly, peel and slice into thin slices.
5.
Soak potato wide noodles in warm water until soft.
6.
Rinse the tofu in water for a while and cut into pieces; wash the garlic and ginger and cut into shreds; wash and cut the chives.
7.
Heat oil in a pan, add tofu, and fry until slightly yellow on both sides.
8.
Put the fried tofu into a clay pot for later use.
9.
Heat the oil in a pot, and fry the fish head on both sides; set aside.
10.
Add the remaining oil in the pot and sauté the scallions and ginger.
11.
Pour in pork belly and stir fry.
12.
Pour the broth, add a little salt, pepper, and soy sauce to a boil.
13.
Add the fried fish heads and bring to a boil.
14.
Transfer the boiled fish heads with the soup into a clay pot; bring to a boil on high heat and simmer for 20 minutes on low heat.
15.
When the tofu is delicious, add the potato flour.
16.
Boil the fish head and adjust the flavor. After 5 minutes, sprinkle garlic shreds and turn off the heat.