Fish Head Pot

Name: Fish Head Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chub head; 40g Zhu Hou Sauce; 1 end Garlic cloves; 2 or three Millet spicy; A handful celery; 20g Abalone sauce; 30g seafood sauce; 20g Soy sauce; 10g Cooking Wine; 3g Sugar; 4 or five segments Scallions; 4 or five pieces Sliced ginger

by Brother Xiaoyu's private house

5.0 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

3

A dish that locals in Guangzhou love very much, because during the production process, the casserole will make a "zizi" sound, which is similar to the pronunciation of "啫啫" in Cantonese, so it is named "啫啫锅"!

Fish Head Pot

1. One head of silver carp, washed and chopped into pieces,

2. Marinate for half an hour with Zhu Hou sauce, abalone sauce, hoisin sauce, light soy sauce, dark soy sauce, cooking wine and sugar,

3. Spicy sliced green onion, ginger, garlic, and millet,

4. Separate the celery stalks and leaves, and cut the onion,

5. The casserole is rich in oil, sauté the chives, ginger, garlic, and millet spicy, add celery and onion and stir fry for a while.

6. Spread celery leaves in a casserole, add the marinated fish heads, pour in the remaining marinade, cover and bake for five minutes,

7. Pour a little cooking wine and bake for three minutes,

8. Sprinkle celery leaves and red pepper shreds, turn off the heat for a minute, open the lid and pour the sesame oil, and start eating!

Tips:
The soul of jelly pot lies in the sauce. I have read many similar recipes and found that there are always three kinds of sauce, hoisin sauce, and shacha sauce. Of course, it is the most important thing for you. Let's play according to your own taste!