Casserole Salmon Head Casserole

Name: Casserole Salmon Head Casserole
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Salmon head; 1 head garlic; 1/4 onion; 1 stage Green onions; 2 tablets ginger; 1 teaspoon salt; 1 tablespoon Cooking Wine; 3 tablespoons Corn flour; 2 tablespoons Oyster sauce; 1 tablespoon Steamed Fish Soy Sauce; 1 tablespoon Haitian Light Soy Sauce; 1 tablespoon Sugar; 1 teaspoon black pepper powder; Some Cooking oil; 4 Dried red pepper; 1 parsley

by Magic Aromatic Coffee

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

1. Rich in protein, maintain the balance of potassium and sodium; eliminate edema. Improve immunity. Lower blood pressure, buffer anemia, and promote growth and development.
2. It is rich in copper. Copper is an indispensable micronutrient for human health. It has important effects on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver, heart and other internal organs.
3. Other effects: it has the functions of enhancing brain function, preventing and treating Alzheimer's disease, adjuvant treatment and prevention of Parkinson's disease, stroke, vision loss, etc. "

Casserole Salmon Head Casserole

1. Clean the fish head with running water, remove the scales, gills, and fins, chop the fish head into large pieces, put the processed salmon head in a basin, pour a tablespoon of cooking wine and a teaspoon of salt , 3 tablespoons cornstarch, appropriate amount of ginger, grasp evenly with your hands, marinate for about 20 minutes;

2. When marinating the salmon head, take a head of garlic and peel it off, cut two slices of ginger, cut a section of green onion, 1/4 piece of onion, wash and cut parsley, set aside;

3. Make a sauce in advance: two tablespoons of fuel consumption, one tablespoon of steamed fish soy sauce, one tablespoon of sea-fresh soy sauce, one tablespoon of sugar, one teaspoon of black pepper, add appropriate amount of water, and dilute into a small bowl of light sauce juice;

4. Put the oil in the pan, add the garlic cloves, onion pieces, green onions, ginger slices, and dried red peppers in the cold oil to fragrant. Spread the salmon head on top, pour in the adjusted sauce, press the casserole lid on top, and boil over high heat. Turn to low heat and simmer for 15-20 minutes;

5. After simmering, open the lid, collect the juice on high heat, and put it in a casserole after it is out of the pot, and sprinkle with coriander on top.

Tips:
1. It is just right to cut a salmon head into six pieces. Too small and easy to break, too big to taste bad, and it is not very nice to display.
2. The salmon head will overflow a lot of oil, so you must put less oil, and put too much oil and a little bit greasy.
3. Pay attention to observation during the simmering period to avoid water loss.